↞ recipe box start page
Category: Cookies
Prep Time: Cook Time: Total Time:
1 3/4 cups all purpose unbleached flour, spoon, sweep, level (don’t scoop and pack)
1 teaspoon baking soda
3/4 teaspoon salt
4 oz unsalted butter, cold, cut-up
1/2 cup shortening (I used butter flavored)
3/4 cup granulated sugar
½ cup firmly packed brown sugar
1 ½ teaspoons vanilla extract
1 large egg
1 3/4 cups butterscotch chips
2/3 cup pecans, toasted and chopped
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
view more member recipes
CRINKLY BUTTERSCOTCH PECAN COOKIES
view my recipes
print
save
Category: Cookies
Prep Time: Cook Time: Total Time:
1 3/4 cups all purpose unbleached flour, spoon, sweep, level (don’t scoop and pack)
1 teaspoon baking soda
3/4 teaspoon salt
4 oz unsalted butter, cold, cut-up
1/2 cup shortening (I used butter flavored)
3/4 cup granulated sugar
½ cup firmly packed brown sugar
1 ½ teaspoons vanilla extract
1 large egg
1 3/4 cups butterscotch chips
2/3 cup pecans, toasted and chopped
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Butterscotch Pecan Cookies
by sgre52160
1 pkg butter recipe cake mix 1 (3.4 oz) pkg instant butterscotch pudding mix 1/4 cup flour 3/4 cup vegetable oil 1 egg 1 cup chopped pecans In a mixing bowl, combine the first five ingredients
by sgre52160
1 pkg butter recipe cake mix 1 (3.4 oz) pkg instant butterscotch pudding mix 1/4 cup flour 3/4 cup vegetable oil 1 egg 1 cup chopped pecans In a mixing bowl, combine the first five ingredients
Butterscotch Pecan Sandies
by sgre52160
5 dozen cookies Ingredients 3 cups all-purpose flour 1/2 teaspoon baking soda 1 1/3 cups unsalted butter, softened 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1 teaspoon salt 1
by sgre52160
5 dozen cookies Ingredients 3 cups all-purpose flour 1/2 teaspoon baking soda 1 1/3 cups unsalted butter, softened 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1 teaspoon salt 1
Omg Cookies, Aka: Salted Browned Butter Pretzel Butterscotch Chip And Chocolate Chunk Cookies
by sgre52160
Yield: 24-30 cookies, depending on how big you want them 1 cup (2 sticks or 8 ounces) of unsalted butter, cut up into a few pieces 2 1/4 cup of bread flour (All purpose flour can be substituted
by sgre52160
Yield: 24-30 cookies, depending on how big you want them 1 cup (2 sticks or 8 ounces) of unsalted butter, cut up into a few pieces 2 1/4 cup of bread flour (All purpose flour can be substituted
Butterscotch Pecan Sandie Cream Pie
by sgre52160
1 (3.4 oz) instant butterscotch pudding mix 2 cups cold milk 1 (16 oz) carton frozen whipped topping, thawed and divided 1 cup chopped Pecan Sandie cookies, divided 1 graham cracker pie crust 1/3
by sgre52160
1 (3.4 oz) instant butterscotch pudding mix 2 cups cold milk 1 (16 oz) carton frozen whipped topping, thawed and divided 1 cup chopped Pecan Sandie cookies, divided 1 graham cracker pie crust 1/3
Butterscotch Apple Pecan Cobbler
by sgre52160
1 (12 oz) pkg butterscotch-flavored morsels 1/4 cup brown sugar, firmly packed 1/4 cup flour 1/2 tsp cinnamon 2 1/2 lbs tart apples, peeled and diced Topping 1/2 cup flour 1/4 cu
by sgre52160
1 (12 oz) pkg butterscotch-flavored morsels 1/4 cup brown sugar, firmly packed 1/4 cup flour 1/2 tsp cinnamon 2 1/2 lbs tart apples, peeled and diced Topping 1/2 cup flour 1/4 cu
view more member recipes
related CDKitchen recipes
Butterscotch Spice Cookies
Milk Chocolate Butterscotch Cafe Cookies
Best White Chocolate Butterscotch Cookies
Chow Mein Cookies
Butterscotch Pecan Pie
Butterscotch Coconut Candy
Mini Butterscotch Phyllo Cups
Hustle-Bustle Butterscotch Oatmeal Cookies In A Jar
Butterscotch Bon-Bons
Rudolph's Antlers