Butterscotch Pecan Cookies
The recipe Butterscotch Pecan Cookies can be made in roughly 1 hour. For 16 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 1g of protein, 4g of fat, and a total of 101 calories. This recipe serves 54. If you have all purpose flour, baking soda, brown sugar, and a few other ingredients on hand, you can make it. It is brought to you by It Bakes Me Happy. 13 people were glad they tried this recipe. With a spoonacular score of 3%, this dish is very bad (but still fixable). Try Butterscotch Pecan Cookies, Butterscotch Pecan Cookies, and Butterscotch-Pecan-Oatmeal Cookies for similar recipes.
Servings: 54
Preparation duration: 10 minutes
Cooking duration: 12 minutes
Ingredients:
2 1/4 c all purpose flour
1 1/2 tsp baking soda
3/4 c brown sugar, packed
1/2 c butter, softened
10 oz butterscotch chips
1/4 tsp cinnamon
1/4 c cream cheese, softened
2 eggs
3/4 c granulated sugar
1 tsp lemon juice
1/2 c old fashioned oats
1/2 c chopped pecans
1/2 tsp salt
1/4 c shortening
1 1/2 tsp vanilla
Equipment:
mixing bowl
stand mixer
hand mixer
whisk
baking sheet
oven
wire rack
frying pan
Cooking instruction summary:
In a mixing bowl whisk together the flour, oats, baking soda, salt and cinnamon.In the bowl of your stand mixer or using an electric hand mixer, cream the butter, cream cheese, shortening, sugars, vanilla and lemon juice.Add the eggs one at a time, mixing after each addition, beat until fluffy.Stir in the dry ingredients until it comes together.Add the butterscotch chips and pecans and stir to evenly distribute.Cover and refrigerate the dough for 30 minutes.Preheat your oven to 350º F and line two baking sheets with parchment or baking mats.Scoop the dough into 2 Tbs sized portions and flatten slightly with your fingers, spacing 2" apart on the baking sheets.Bake for 12-14 minutes, until lightly golden.Let the cookies cool on the pan 3 minutes, then transfer to a wire rack and cool completely.Store cookies in an airtight container for up to 5 days.
Step by step:
1. In a mixing bowl whisk together the flour, oats, baking soda, salt and cinnamon.In the bowl of your stand mixer or using an electric hand mixer, cream the butter, cream cheese, shortening, sugars, vanilla and lemon juice.
2. Add the eggs one at a time, mixing after each addition, beat until fluffy.Stir in the dry ingredients until it comes together.
3. Add the butterscotch chips and pecans and stir to evenly distribute.Cover and refrigerate the dough for 30 minutes.Preheat your oven to 350º F and line two baking sheets with parchment or baking mats.Scoop the dough into 2 Tbs sized portions and flatten slightly with your fingers, spacing 2" apart on the baking sheets.
4. Bake for 12-14 minutes, until lightly golden.
5. Let the cookies cool on the pan 3 minutes, then transfer to a wire rack and cool completely.Store cookies in an airtight container for up to 5 days.
Nutrition Information:
covered percent of daily need
