A few years ago I was pretty certain I didn't like butterscotch. Then I tried these Oatmeal Butterscotch Cookies that my friend introduced me to and a whole new world opened up. Do you know that chocolate chips are not the only flavor in the baking aisle? Seriously! Well, I can tell you I am a fan now. Chad goes crazy for butterscotch too and these cookies are no different.
They are soft, chewy and soooo delicious. The toasted pecans add a new dimension of flavor and the crunch is fantastic! This into my new favorite butterscotch cookie and I am sure it will be yours too!Enjoy.
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makes approximately 7 dozen (1 tablespoon) cookies
1 cup unsalted butter, room temperature
1 cup granulated sugar
½ cup brown sugar, firmly packed
1 tablespoon vanilla extract
2 large eggs
2 cups all-purpose flour
2 teaspoon baking soda
1 teaspoon kosher salt
2 cups butterscotch chips
1 cup pecans, toasted and chopped
Preheat oven to 350°F. Prepare two baking sheets with parchment paper.
Combine flour, baking soda, and salt in a medium bowl. Whisk to combine. Set aside.
In the bowl of a stand mixer (or electric mixer) on medium speed; cream butter and sugars until light and fluffy. Add egg and mix until well combined. Add vanilla and blend.
Add flour mixture and blend until combined. Add chips and pecans and blend well one final time.
Using a 1 tablespoon scooper (or a rounded teaspoon utensil) drop cookie dough onto prepared baking sheet. Bake for 8-11 minutes until golden brown. Remove and allow to cool on baking sheet for 5 minutes and transfer to cooling rack and allow cookies to cool completely (or eat immediately).
Enjoy!
Click here for a printable version of this recipe - The Slow Roasted Italian.com
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