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- 1 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 2 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup butterscotch chips - 1 cup pecans, roughly chopped You need to use unsalted butter. This choice helps control the salt in the cookies. Make sure the butter is soft. It blends better with the sugars. The brown sugar gives the cookies a rich flavor. Pack it tightly in the measuring cup. The granulated sugar adds sweetness and helps cookies spread. Use large eggs for the best texture. The vanilla extract enhances the cookie’s flavor. For the dry mix, use all-purpose flour. Measure it correctly for the right cookie texture. Baking soda helps the cookies rise and gives them a soft bite. The salt balances the sweetness. Butterscotch chips add that sweet, buttery taste. Finally, pecans give a nice crunch and flavor. Chop them roughly to keep some texture. You can add chocolate chips for extra sweetness. Try walnuts if you want a different nut. If you like spices, a dash of cinnamon can add warmth. For a twist, mix in shredded coconut or dried fruits. These options can change the taste and texture of your cookies. {{ingredient_image_1}} First, set your oven to 350°F (175°C). This temperature helps the cookies bake evenly. Next, grab two baking sheets and line them with parchment paper. This keeps the cookies from sticking and makes clean-up easy. In a large mixing bowl, add 1 cup of softened butter. Then, mix in 1 cup of brown sugar and 1/2 cup of granulated sugar. Beat these together until they are light and fluffy. This step is key for a soft cookie texture. Next, add 2 large eggs to the bowl. Mix well after each egg. Finally, stir in 1 teaspoon of vanilla extract for that sweet, warm flavor. In another bowl, whisk together 2 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Mixing these dry ingredients well helps the cookies rise nicely. Gradually add this mixture to the wet ingredients. Stir it until just combined. Don’t overmix, or your cookies might turn tough. Now, gently fold in 1 cup of butterscotch chips and 1 cup of roughly chopped pecans. This adds sweet flavor and crunchy texture. Using a cookie scoop or tablespoon, drop rounded balls of dough onto your prepared baking sheets. Leave enough space between each dough ball for spreading. Bake these in the preheated oven for 10-12 minutes. Look for edges that are golden, while the centers should look slightly underbaked. This gives you a chewy cookie. Once the cookies are done baking, take them out of the oven. Let them cool on the baking sheets for about 5 minutes. This short cooling time helps them set before moving. After that, transfer the cookies to wire racks to cool completely. Enjoy the warm aroma filling your kitchen! To get the best texture in your butterscotch pecan cookies, start with softened butter. This helps mix the butter and sugars well. Cream them together until the mix is light and fluffy. This step adds air and makes cookies soft. When you add the flour, don’t mix too much. Stir just until it’s combined. Overmixing makes cookies tough. Bake until the edges are golden, but the centers look soft. This gives you that perfect chewy texture. If you have leftover dough, wrap it tightly in plastic wrap. You can store it in the fridge for up to three days. To use later, let it sit at room temperature for 15 minutes before baking. If you want to keep it longer, freeze the dough. Just scoop the dough balls onto a baking sheet and freeze until firm. Then transfer them to a freezer bag. They will stay fresh for up to three months. When you’re ready to bake, just add a few extra minutes to your baking time. Serve your butterscotch pecan cookies warm for the best taste. You can drizzle melted butterscotch on top for a sweet touch. A sprinkle of chopped pecans adds a nice crunch. Pair them with a glass of milk or a cup of coffee for a delightful treat. If you want to impress guests, arrange them on a plate with a few extra pecans scattered around. This makes for a lovely presentation. Pro Tips Chill the Dough: For thicker cookies, chill the dough for at least 30 minutes before baking. This helps prevent spreading and enhances flavor. Use Fresh Ingredients: Ensure your baking soda is fresh for optimal rise. Stale ingredients can lead to flat cookies. Perfect Baking Time: Keep an eye on your cookies as they bake. Remove them when the edges are golden but the centers look slightly underbaked for a chewy texture. Storage Tips: Store cookies in an airtight container to keep them soft. You can also add a slice of bread to the container to help retain moisture. {{image_2}} You can mix in chocolate chips for a tasty twist. Just add 1 cup of semi-sweet or dark chocolate chips to the dough. The blend of butterscotch and chocolate makes for a rich flavor. It creates a delightful surprise in every bite. Try using different types of chocolate for fun variations. If you want to change up the nuts, use walnuts or almonds instead of pecans. Walnuts add a nice crunch and a slightly bitter taste, which pairs well with the sweet butterscotch. Almonds bring a sweet and nutty flavor. You can also try macadamia nuts or hazelnuts for a unique twist. For gluten-free cookies, substitute all-purpose flour with a gluten-free blend. Make sure the blend contains xanthan gum for the right texture. To make these cookies vegan, replace the butter with coconut oil or vegan butter. Use flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) instead of regular eggs. These options let everyone enjoy these cookies! To keep your cookies fresh, store them in an airtight container. This helps maintain their soft texture. You can layer parchment paper between the cookies to prevent sticking. Keep the container at room temperature for the best results. If you want to save some cookies for later, freezing works great. Let the cookies cool completely first. Place them in a freezer-safe bag or container. The cookies last up to three months in the freezer. When you're ready to eat them, thaw in the fridge or at room temperature. Butterscotch pecan cookies stay fresh for about one week at room temperature. If you notice them getting dry, you can add a slice of bread to the container. The bread keeps the cookies moist. Always check for any signs of spoilage before eating. Yes, you can use margarine instead of butter. The taste and texture may change slightly. Margarine has more water than butter, which can affect how the cookies spread. If you use margarine, choose one that has a high fat content for better results. You know the cookies are done when the edges are golden. The centers should look slightly soft. They will firm up as they cool. Keep an eye on them during the last few minutes of baking to avoid overcooking. You can use chocolate chips if you prefer a different flavor. White chocolate chips also work well. For a healthier option, try dried fruit like raisins or cranberries. They add a nice chewiness and flavor. At high altitudes, reduce the baking soda by 1/4 teaspoon. You may also need to add a bit more flour. This helps with rising and prevents the cookies from spreading too much. Keep an eye on the baking time, as it may vary. Yes, you can make the dough ahead of time. Chill it in the fridge for up to 3 days. You can also freeze the dough for up to 3 months. Just thaw it in the fridge before baking. This way, you can enjoy fresh cookies anytime! In this article, I shared how to make butterscotch pecan cookies. We covered key ingredients, detailed instructions, and useful tips. You now know how to adjust for allergies and store your cookies. These simple methods help you bake with ease. Keep experimenting with variations to find your favorites. Baking should be fun and satisfying. Now, gather your ingredients and enjoy some delicious cookies.

Butterscotch Pecan Cookies

Delicious cookies with butterscotch chips and pecans.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butterscotch chips
  • 1 cup pecans, roughly chopped

Instructions
 

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy.
  • Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  • In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
  • Fold in the butterscotch chips and chopped pecans until evenly distributed throughout the cookie dough.
  • Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving space between each for spreading.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers look slightly underbaked.
  • Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Notes

Serve the cookies warm with a drizzle of melted butterscotch on top and a sprinkle of chopped pecans for an extra touch!
Keyword butterscotch, cookies, pecans