Ezpecanbutterscotchcookies Recipes

BUTTERSCOTCH COOKIES (SOFT AND CHEWY RECIPE)

Butterscotch Cookies (Soft and Chewy Recipe) image

Provided by insanelygood

Time 30m

Number Of Ingredients 9

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon vanilla
2 large eggs, room temperature
2 cups butterscotch chips

Steps:

Preheat the oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper.
In a bowl, sift together flour, salt, and baking soda. Set aside.
In a separate bowl, beat the softened butter, granulated sugar, and brown sugar at medium speed until light and fluffy, about 5 to 7 minutes.
Add the vanilla and the eggs, one at a time, beating after each addition.
Gradually add the flour mixture, mixing gently until well-combined. Mix in butterscotch chips.
Drop tablespoons of batter onto the lined cookie sheet, leaving 2 inches of space in between.
Bake for 8 to 10 minutes. Let the cookies cool on the sheet for 10 minutes to set. Serve warm and enjoy!

Nutrition Facts : Calories 97 cal

CRINKLY BUTTERSCOTCH PECAN COOKIES

Crinkly Butterscotch Pecan Cookies image

Sweet, buttery, crunchy cookie with butterscotch and pecans

Provided by Anna

Categories Dessert

Number Of Ingredients 11

Ingredients

1 3/4 cups unbleached AP flour ((220 grams))
1 teaspoon baking soda
3/4 teaspoon salt
4 oz unsalted butter, cold and cut into chunks ((114 grams))
1/2 cup shortening ((96 grams))
3/4 cup granulated sugar ((150 grams))
1/2 cup firmly packed brown sugar ((100 grams))
1 ½ teaspoons vanilla extract
1 large egg
1 3/4 cups butterscotch chips
2/3 cup pecans (toasted and chopped)

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

BUTTERSCOTCH PECAN COOKIES

Butterscotch Pecan Cookies image

Make and share this Butterscotch Pecan Cookies recipe from Food.com.

Provided by Doris S.

Categories Drop Cookies

Time 30m

Yield 80 cookies

Number Of Ingredients 10

Ingredients

1 cup butter, softened
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups chopped pecans
1 (11 ounce) package butterscotch chips, finely chopped

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.

Nutrition Facts : Calories 103.3, Fat 6.1, SaturatedFat 2.6, Cholesterol 11.4, Sodium 56.5, Carbohydrate 11.7, Fiber 0.5, Sugar 7.8, Protein 1.1

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