There’s something truly irresistible about the combination of buttery pecans and sweet, slightly salty butterscotch. In this recipe, we’re bringing those flavors together in a cookie that’s sure to become a new family favorite – the pecan butterscotch cookie.
Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and yields perfectly chewy cookies with crispy edges. So, preheat your oven, gather your ingredients, and let’s get baking!
Ingredients
For that perfect pecan butterscotch cookie, you’ll need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butterscotch chips
- 1 cup chopped pecans
Optional Ingredients:
- 1/2 cup toffee bits
- 1/4 teaspoon sea salt for sprinkling
“Adding toffee bits is my secret for an extra layer of flavor and a bit of chewiness,” shares Emily Carter, a pastry chef known for her delectable cookie recipes. “And a sprinkle of sea salt on top enhances the sweetness beautifully.”
Equipment You’ll Need
- Measuring cups and spoons
- Mixing bowls
- Electric mixer
- Baking sheets
- Parchment paper
- Wire rack
Step-by-Step Instructions
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Preheat and Prep: Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper.
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Cream Together: In a large bowl, cream together the softened butter and both sugars until light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
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Incorporate Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Make sure each ingredient is well incorporated before adding the next.
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Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
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Fold in the Goodies: Gently fold in the butterscotch chips and chopped pecans (and toffee bits, if using).
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Scoop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
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Bake to Perfection: Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft.
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Cool and Enjoy: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Tips for Perfect Pecan Butterscotch Cookies:
- Softened Butter is Key: Make sure your butter is at room temperature. This will help create a smooth, well-blended dough.
- Don’t Overmix: Overmixing can lead to tough cookies. Mix the dough just until it comes together.
- Customize Your Chips: Feel free to experiment with different types of butterscotch chips or even add in some chocolate chips for a fun twist!
- Storage: Store your pecan butterscotch cookies in an airtight container at room temperature for up to 3 days.
FAQs
Can I freeze pecan butterscotch cookie dough?
Absolutely! This cookie dough freezes beautifully. Simply scoop the dough onto a baking sheet and freeze for about an hour, or until solid. Then, transfer the frozen dough balls to a freezer-safe bag. When you’re ready to bake, bake from frozen, adding a minute or two to the baking time.
Can I substitute pecans with another nut?
Of course! While pecans lend a lovely buttery crunch, you can substitute them with walnuts, macadamia nuts, or even peanuts.
My cookies turned out flat. What went wrong?
This could be due to a few reasons, such as using old baking soda or not creaming the butter and sugar long enough. Make sure your baking soda is fresh and cream the butter and sugar until light and fluffy.
Conclusion
These pecan butterscotch cookies are a delightful treat that’s perfect for any occasion. With their irresistible combination of flavors and textures, they’re sure to become a household favorite. So, gather your ingredients and treat yourself to a batch of these delicious cookies. Happy baking!
