Butterscotch Pecan Cookies

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). 


Recipe printed from http://TheSlowRoastedItalian.com/
Copyright ©2012 The Slow Roasted Italian – All rights reserved.