Butterscotch Pecan Cookies.

Monday, October 10, 2011




1 3/4 cups all purpose all purpose
1 tsp baking soda
3/4 tsp salt
3/4 cup butter, room temperature
3/4 cup granulated sugar
1/2 cup brown sugar (pref. dark brown)
1 tsp vanilla extract
1 large egg
1 cup butterscotch chips
1 1/4 cup pecans, coarsely chopped
Preheat oven to 375F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt.
In a large bowl, cream together butter and sugars until light and fluffy. Beat in egg and vanilla extract. With the mixer on low speed, blend in the flour mixture. Stir in butterscotch chips and chopped pecans.
Shape dough into 1-inch balls and place on baking sheet, leaving about 2-inches of room between each cookie. 
Bake for 9-11 minutes, until cookies are golden brown around the edge. Centers will be light; allow cookies to cool on baking sheet for 3-4 minutes to allow cookies to set. Transfer to a wire rack to cool completely.
Makes about 3 dozen.

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