Crinkly Butterscotch Pecan Cookies Recipes

BUTTERSCOTCH PECAN COOKIES

Steps:

• Preheat oven to 375°
• In a medium mixing bowl, whisk flour, baking soda and salt. Set aside.
• In a large mixing bowl, beat on medium speed, butter, brown sugar, sugar, vanilla and corn syrup together until creamy. Beat eggs into mixture, one egg at a time.
• Gradually add flour mixture until mixed well.
• Stir in butterscotch morsels and pecans.
• Spoon by teaspoonful on baking sheet.
• Bake for 11-13 minutes or until edges are brown.
• Remove from oven and place on wire rack to cool.

BUTTERSCOTCH PECAN COOKIES

Steps:

• Preheat oven to 375. Spray a cookie sheet with nonstick spray.
• Combine the cake mix, eggs, and oil in a large mixing bowl until the dough is thick
• Fold in the butterscotch chips and pecans.
• Drop the batter onto the baking sheet with a tablespoon about 2 inches apart. If you're using gluten-free cake mix, roll each tablespoonful into a ball before putting it on the cookie sheet so it won't fall apart.
• Bake for 12 minutes.
• Remove from the oven and cool for at least 5 minutes before you remove them from the cookie sheet.
• Serve and enjoy!

BUTTERSCOTCH OATMEAL COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix flour, salt, and baking soda in a bowl.
• Beat the butter, brown sugar, flax seed, and white sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in the last egg along with the vanilla extract. Add the flour mixture and beat until just incorporated. Fold oats and butterscotch chips into the dough just enough to evenly combine; drop by ice cream scoop or heaping spoonfuls onto baking sheets.
• Bake in preheated oven until browned, 12 to 14 minutes. Allow to cool on baking sheets for 3 minutes before transferring to cooling rack to cool completely.

BUTTERSCOTCH PECAN COOKIES

Steps:

• In large bowl, combine the first five ingredients until well blended. Stir in pecans (the dough will be crumbly). , Roll rounded tablespoonfuls of dough into balls; place 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 2 minutes; remove from pans to wire racks to cool completely.

CRINKLY BUTTERSCOTCH PECAN COOKIES

Steps:

• Mix together the flour, baking soda and salt; set aside.
• Beat the cold butter and shortening with an electric mixer until creamy. Add both sugars and continue beating for another two minutes. Beat in the vanilla. Scrape sides of bowl. Add egg and beat for about 30 seconds or until egg is incorporated.
• By hand, stir the flour mixture into the butter mixture-dough will be pretty thick. Mix in the butterscotch chips and pecans. Chill the batter for ½ hour or until ready to bake.
• Preheat oven to 350 degrees F. Line a couple of cookie sheets with parchment paper.
• Scoop dough by generously rounded tablespoons and shape into large balls. Space about 3 inches apart on the cookie sheets. Bake one sheet at a time for 12-15 minutes or until cookies are brown around the edges. They won't be extremely brown when they come out of the oven, but if the edges are browned at all they've probably baked long enough. Mine took 15 minutes.
• With the edge of a spatula, gently nudge cookies into neat circles. Doing this will enhance the wrinkles and folds in the cookies
• Let cool on the cookie sheet for about 3 minutes, then transfer to wire racks to cool.
• Makes about 28 cookies

PECAN BUTTERSCOTCH COOKIES

Steps:

• In a large bowl, beat the pancake mix, dry pudding mix, butter and egg until blended. Stir in pecans. , Roll into 1-1/2-in. balls. Place 2 in. apart on greased baking sheets. Flatten with the bottom of a glass. Bake at 350° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.

BUTTERSCOTCH PECAN COOKIES

Steps:

• Cream butter, gradually adding sugar.
• Beat until light and fluffy.
• Add eggs and vanilla and beat well.
• Separately, combine flour, baking powder, soda and salt.
• Add to creamed mixture, mixing well.
• Batter will be stiff.
• Stir in nuts and morsels.
• Drop dough by rounded teaspoonfuls, 2- inches apart onto parchment-lined cookie sheet.
• Bake at 350° for 15-18 minutes.
• Remove from cookie sheet and cool completely on wire racks. Store an airtight container.

BUTTERSCOTCH PECAN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, stir together the cake mix, instant pudding and flour. Add oil and egg, mix until well blended. Stir in the pecans and butterscotch chips. Batter will be somewhat crumbly.
• Scoop cookies with a small ice cream scoop or compress 1 tablespoon of dough into a ball. Place 2 inches apart on the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven, until the edges are just starting to brown. Allow cookies to cool for 2 minutes before removing from baking sheet to cool on wire racks.