Brown Sugar Butterscotch Pecan Cookies
Brown Sugar Butterscotch Pecan Cookies might be a good recipe to expand your dessert recipe box. This recipe makes 36 servings with 152 calories, 2g of protein, and 9g of fat each. For 28 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 52 people have made this recipe and would make it again. If you have eggs, cornstarch, flour, and a few other ingredients on hand, you can make it. It is brought to you by Life Made Simple. From preparation to the plate, this recipe takes about 27 minutes. Overall, this recipe earns a rather bad spoonacular score of 11%. Try Brown Sugar Butterscotch Cookies, Brown Sugar-Butterscotch Slice-and-Bake Cookies, and Brown Sugar Pecan Cookies for similar recipes.
Servings: 36
Preparation duration: 15 minutes
Cooking duration: 12 minutes
Ingredients:
1½ tsp. baking powder
1¼ tsp. baking soda
1 ½ c. butterscotch chips
2 tsp. cornstarch
2 eggs
3½ c. all-purpose flour
1 c. pecans, chopped
1½ tsp. sea salt
1¼ c. (2½ sticks) unsalted butter, room temperature
2 tsp. vanilla extract
Equipment:
mixing bowl
stand mixer
whisk
baking paper
baking sheet
oven
wire rack
Cooking instruction summary:
In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, and sea salt, set aside.In a large mixing bowl of the bowl of a stand mixer, cream the butter, brown sugar until for 3-4 minutes. Add the vanilla extract, then the eggs one at a time, mixing after each addition. With mixing speed on low, gradually add the dry ingredients, mix until just combined. Fold in the butterscotch chips and pecans. Place the dough into an air-tight container and chill for 2 hours, preferably 24. The longer the dough chills, the better it tastes.When ready to bake, set out the dough for 20 minutes prior to baking. Preheat oven to 350 degrees. Line baking sheets with parchment paper or baking mats, set aside.Using a standard size cookie scoop (1.5 tablespoons) place dough onto the prepared baking sheets (12 per sheet). Sprinkle the tops with a little sea salt, then place in the oven to bake for 10-12 minutes or until golden brown on the edges and lightly golden brown on the tops. Do not overbake. Remove from the oven and allow to cool for 3 minutes on the sheets before transferring to a wire rack to cool completely.
Step by step:
1. In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, and sea salt, set aside.In a large mixing bowl of the bowl of a stand mixer, cream the butter, brown sugar until for 3-4 minutes.
2. Add the vanilla extract, then the eggs one at a time, mixing after each addition. With mixing speed on low, gradually add the dry ingredients, mix until just combined. Fold in the butterscotch chips and pecans.
3. Place the dough into an air-tight container and chill for 2 hours, preferably 2
4. The longer the dough chills, the better it tastes.When ready to bake, set out the dough for 20 minutes prior to baking. Preheat oven to 350 degrees. Line baking sheets with parchment paper or baking mats, set aside.Using a standard size cookie scoop (1.5 tablespoons) place dough onto the prepared baking sheets (12 per sheet). Sprinkle the tops with a little sea salt, then place in the oven to bake for 10-12 minutes or until golden brown on the edges and lightly golden brown on the tops. Do not overbake.
5. Remove from the oven and allow to cool for 3 minutes on the sheets before transferring to a wire rack to cool completely.
Nutrition Information:
covered percent of daily need
