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To make these tasty butterscotch pecan cookies, you will need: - 1 cup unsalted butter, softened - 3/4 cup packed brown sugar - 1/4 cup granulated sugar - 1 teaspoon pure vanilla extract - 2 large eggs, at room temperature - 2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon fine sea salt - 1 cup butterscotch chips - 1 cup pecans, coarsely chopped Using high-quality ingredients makes a big difference. Choose fresh, unsalted butter for rich flavor. Fresh eggs will help the dough rise well. Look for good-quality brown sugar, as it adds moisture and depth. For the best taste, use pure vanilla extract, not imitation. The butterscotch chips should be smooth, and the pecans should be fresh and crunchy. Good ingredients lead to great cookies. You can make these cookies even if you lack some ingredients. For example, you can use salted butter instead of unsalted. Just skip the added salt in the recipe. If you need a sugar swap, coconut sugar works well instead of brown sugar. You can try using chopped walnuts or almonds in place of pecans. For a gluten-free option, use a gluten-free flour blend. These swaps can still yield delicious results! {{ingredient_image_2}} First, set your oven to 350°F (175°C). This temperature helps the cookies bake evenly. While the oven heats, line a baking sheet with parchment paper or a silicone mat. This will keep the cookies from sticking and make cleanup easy. Next, take a large mixing bowl. Add 1 cup of softened butter, 3/4 cup of brown sugar, and 1/4 cup of granulated sugar. Use a hand mixer or stand mixer to beat these together. Mix until the blend is light and fluffy, about 3 to 4 minutes. This step makes the cookies soft. Now, add 2 large eggs, one at a time. Mix well after each egg to combine fully. Then, pour in 1 teaspoon of pure vanilla extract. Continue mixing until everything is well blended. The eggs and vanilla add moisture and flavor. In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of fine sea salt. Make sure these dry ingredients are evenly mixed. Gradually add this blend to the wet mix. Stir gently until just combined. Be careful not to overmix, as this keeps the cookies tender. Now, it’s time for the fun part! Fold in 1 cup of butterscotch chips and 1 cup of coarsely chopped pecans. Use a spatula to ensure they spread evenly throughout the dough. This step adds yummy flavors and crunch. Using a tablespoon or cookie scoop, place rounded portions of dough onto your prepared baking sheet. Leave about 2 inches of space between each scoop. This spacing allows the cookies to spread without touching. Bake in the preheated oven for 10 to 12 minutes. Look for lightly golden edges and soft centers. Keep a close eye on them to avoid overbaking. After baking, let the cookies cool on the sheet for 5 minutes before moving them to a wire rack to cool completely. To keep your butterscotch pecan cookies soft, focus on two key things: baking time and cooling. Bake your cookies until the edges are just golden, but the center is still soft. This ensures they stay chewy. After baking, let them cool on the sheet for five minutes. This softens them even more before moving them to a wire rack. Overmixing can lead to hard cookies. When you add the dry ingredients, mix just until you can no longer see the flour. It’s okay if some flour remains visible. Gently fold in the butterscotch chips and pecans, ensuring they are spread throughout without overworking the dough. Follow these simple tips for perfect cookies every time: - Preheat your oven to 350°F (175°C) for even baking. - Use parchment paper or a silicone mat on your baking sheet. This helps prevent sticking. - Space the dough balls at least 2 inches apart. This allows room for spreading. - Check your cookies at the 10-minute mark. They may need just a bit longer, but don’t let them get too brown. These tips will help you create soft and chewy butterscotch pecan cookies that everyone will love! Pro Tips Butter Temperature: Ensure your butter is softened to room temperature for easier creaming with sugars, which will help achieve a light and fluffy texture. Mixing Technique: When combining dry ingredients with wet, mix gently to avoid overworking the dough, which can lead to tough cookies. Cookie Spacing: Leave enough space between cookie dough balls on the baking sheet to allow for spreading during baking, ensuring they don't merge into one another. Cooling Time: Don't skip the cooling step on the baking sheet before transferring to a wire rack; this helps the cookies set and maintain their shape. {{image_4}} You can change up your butterscotch pecan cookies with different mix-ins. Try adding chocolate chips for a sweet twist. Dark chocolate pairs nicely with the butterscotch flavor. You can also use white chocolate chips for a creamy contrast. If you like nuts, swap pecans for walnuts or almonds. Both add a nice crunch and flavor. To elevate your cookies, consider adding spices or extracts. A pinch of cinnamon or nutmeg can enhance the warmth of the butterscotch. You can also add a splash of almond extract for a unique twist. Another option is to use maple extract instead of vanilla, giving a deeper flavor to your cookies. If you need a gluten-free option, you can substitute the all-purpose flour. Use a gluten-free flour blend that measures cup for cup like regular flour. Make sure it contains xanthan gum for the right texture. This way, everyone can enjoy these soft and chewy delights! To keep your butterscotch pecan cookies fresh, place them in an airtight container. Layer parchment paper between cookies to prevent sticking. Store them at room temperature for up to one week. This simple step keeps them soft and chewy, just like when they came out of the oven. Freezing these cookies is easy and effective. First, let them cool completely. Then, place the cookies in a single layer on a baking sheet. Freeze for about an hour until firm. Once frozen, transfer the cookies to a freezer-safe bag. They can last for up to three months in the freezer. When you're ready to enjoy them, just thaw them at room temperature. Reheating your cookies is simple. Preheat your oven to 300°F (150°C). Place the cookies on a baking sheet and heat for about 5-10 minutes. This warms them up without drying them out. If you prefer, you can also use a microwave. Heat each cookie for about 10-15 seconds for a warm, gooey treat. Enjoy that soft and chewy texture again! Yes, you can use brown sugar instead of granulated sugar. Brown sugar adds more moisture and a deeper flavor. This change will make your cookies soft and chewy. Just remember, it’s best to keep some granulated sugar for balance. Look for the edges to turn light golden brown. The centers should still look soft. You can gently press the cookie with your finger. If it springs back, it’s done. If it stays indented, bake for another minute. If your dough feels too sticky, add a bit more flour. Start with one tablespoon at a time. Mix gently until the dough is easier to handle. Avoid adding too much flour, which can make your cookies tough. To make chewier cookies, use more brown sugar than white sugar. You can also chill the dough for at least 30 minutes before baking. This helps the cookies hold their shape and stay soft inside. Chilling the dough is not required, but it helps improve texture. Cold dough spreads less, resulting in thicker cookies. If you have time, chilling helps enhance the flavor too. If you're in a hurry, you can skip this step. In this post, we covered key ingredients and their quality for the best cookies. I shared step-by-step baking instructions to guide you. You learned tips for keeping cookies soft and avoiding overmixing. We also explored fun variations and smart storage methods. Remember, great cookies come from quality ingredients and care in baking. Enjoy your baking journey, and let your creativity shine!

Butterscotch Pecan Delights

Delicious cookies featuring butterscotch chips and pecans.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, softened to room temperature
  • 3.0 cup packed brown sugar
  • 0.25 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, at room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon fine sea salt
  • 1 cup butterscotch chips
  • 1 cup pecans, coarsely chopped

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat, ensuring easy cookie removal.
  • In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter together with the packed brown sugar and granulated sugar. Beat until the mixture is light and fluffy, approximately 3-4 minutes.
  • Add the eggs to the mixture one at a time, mixing well after each addition until fully incorporated. Then, add the vanilla extract and continue to blend until combined.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until evenly mixed. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cookies tender.
  • Carefully fold in the butterscotch chips and chopped pecans into the cookie dough, ensuring that they are evenly distributed throughout.
  • Using a tablespoon or a cookie scoop, place rounded portions of the dough onto the prepared baking sheet, leaving about 2 inches of space between each scoop for spreading.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft. Keep an eye on them to prevent overbaking.
  • Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.

Notes

Arrange the cookies on a decorative platter and drizzle with melted butterscotch for an extra touch. Consider serving with a side of vanilla ice cream for a delightful treat!
Keyword butterscotch, cookies, pecans