Butterscotch Pecan Delights

$- 1 cup unsalted butter, softened - 3/4 cup brown sugar, packed - 1/4 cup granulated sugar - 1 teaspoon vanilla extract - 2 large eggs - 2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup butterscotch chips - 1 cup pecans, chopped You can swap unsalted butter for coconut oil or margarine. Both add a great texture. If you want a different flavor, try white chocolate chips or chocolate chips instead of butterscotch chips. For gluten-free cookies, you can use almond flour or gluten-free all-purpose flour. This keeps the taste while making it safe for those with gluten issues. {{ingredient_image_1}} 1. First, preheat your oven to 350°F (175°C). This step is key for even baking. 2. Line a baking sheet with parchment paper. This helps with easy clean-up. 3. In a large bowl, cream 1 cup of softened butter with 3/4 cup of brown sugar and 1/4 cup of granulated sugar. Mix until it’s light and fluffy. 4. Next, add 2 large eggs one at a time. Mix well after each addition. Then, stir in 1 teaspoon of vanilla extract. 1. In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. This helps to combine the dry ingredients evenly. 2. Gradually add the dry mixture to the wet mixture. Stir just until you see no more dry flour. Don’t overmix! 3. Now, fold in 1 cup of butterscotch chips and 1 cup of chopped pecans. Make sure they are spread out in the dough. 1. Use a tablespoon to scoop out portions of the dough. Place them on the prepared baking sheet, leaving about 2 inches between each scoop. 2. Bake in your preheated oven for 10-12 minutes. Look for lightly golden edges and firm centers. 3. Once baked, take them out and let them cool on the sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. - Achieving the right cookie texture: You want your cookies soft and chewy. Start with soft butter. It helps mix well with sugars. Cream the butter and sugars until light and fluffy. This step adds air, which gives cookies a nice lift. - Avoiding common baking mistakes: Measure your flour correctly. Too much flour makes cookies dry. Use a spoon to scoop flour into a cup, then level it off. Also, do not overmix the dough once you add flour. Mixing too much can lead to tough cookies. - Best cooling methods for cookies: After baking, let cookies cool on the baking sheet for about 5 minutes. This step helps them set. Then, transfer them to a wire rack. Cooling them this way keeps them soft and prevents sogginess. - Ideas for serving with milk or coffee: Pair these cookies with cold milk for a classic treat. You can also serve them with a cup of coffee. The flavors mix well, making each bite even better. Consider adding a scoop of vanilla ice cream on top for a fun dessert twist! Pro Tips Use Room Temperature Butter: Make sure your butter is softened to room temperature for easier creaming, which will help achieve a light and fluffy texture in your cookies. Don't Overmix the Dough: When combining the wet and dry ingredients, mix just until incorporated to ensure your cookies remain tender and chewy. Chill the Dough: For thicker cookies, chill your dough for about 30 minutes before baking. This helps prevent spreading and enhances the flavors. Check for Doneness: Keep an eye on your cookies during baking. They should be lightly golden around the edges but still soft in the center when you take them out for the perfect texture. {{image_2}} You can easily switch up the flavor of these cookies. Adding chocolate chips gives a rich taste. You can mix in half a cup of chocolate chips with the butterscotch chips. Dried fruits also work great. Try raisins or chopped dried apricots for a fruity twist. Experimenting with spices can add depth. A pinch of cinnamon or nutmeg can enhance the flavor. These spices give warmth and complexity to the cookies. Just a little goes a long way, so start small. The texture of your cookies can change with simple tweaks. If you want chewy cookies, bake them for less time. Remove them from the oven when they are set but still soft. For a crispier cookie, bake them a bit longer. Wait until the edges are deeply golden. Using different nuts can also change the texture. Walnuts add a nice crunch and a slightly bitter taste. Almonds give a sweet, nutty flavor. You can swap out pecans for either of these nuts. Just chop them roughly and mix them into your dough. - Storing cookies at room temperature: You can keep your butterscotch pecan cookies fresh by storing them in an airtight container. This method works well for a few days. Keep the container in a cool, dry spot. Avoid direct sunlight or heat, as this can make the cookies stale. - Freezing cookies for long-term storage: If you want to save cookies for later, freezing is great. Place the baked cookies in a single layer on a baking sheet. Freeze them for about an hour. Once firm, transfer them to a freezer-safe bag or container. They can last up to three months in the freezer. - How long cookies stay fresh: When stored properly, butterscotch pecan cookies stay fresh for about one week at room temperature. In the freezer, they can last for months without losing flavor. - Tips for maintaining cookie texture: To keep the cookies soft, add a slice of bread to the container. The bread keeps the cookies moist. If you notice cookies getting hard, try warming them in the microwave for a few seconds. This can help bring back a bit of their softness. Can I make these cookies without eggs? Yes, you can. Use a substitute like applesauce or a flaxseed mixture. For flaxseed, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. This will help bind the ingredients. How do I know when the cookies are done baking? Look for lightly golden edges and a set center. The cookies will continue to bake slightly after you take them out. They should not be too soft when cool. Trust your senses! What’s the best way to soften butter quickly? Cut the butter into small pieces and leave it at room temperature for about 10-15 minutes. You can also use the microwave, but be careful. Heat it in short bursts to avoid melting it. Can I use margarine instead of butter? Yes, margarine works well in this recipe. It may change the flavor slightly but should still yield tasty cookies. How can I make these cookies vegan? To make vegan butterscotch pecan cookies, substitute the butter with coconut oil or a vegan butter. Replace the eggs with flaxseed or applesauce as mentioned earlier. Use dairy-free butterscotch chips for a fully vegan treat. This blog covered how to make butterscotch pecan cookies from scratch. We listed ingredients, shared substitutions, and detailed each step. You'll know how to mix and bake for the perfect cookie texture. I also shared storage info and answered common questions. Remember, these cookies are versatile; feel free to experiment with flavors and textures. Follow these tips, and you’ll enjoy fresh cookies that stay tasty longer. Happy baking!$

Butterscotch Pecan Delights

Delicious cookies filled with butterscotch chips and chopped pecans.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Total Time 30

Course Dessert

Cuisine American

Servings 24

Calories 150 kcal

Ingredients

1 cup unsalted butter, softened
3.75 cup brown sugar, packed
0.25 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
2 cup all-purpose flour
1 teaspoon baking soda
0.5 teaspoon salt
1 cup butterscotch chips
1 cup pecans, chopped

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy.
Beat in the eggs one at a time, then mix in the vanilla extract until fully incorporated.
In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture, stirring just until combined.
Fold in the butterscotch chips and chopped pecans, ensuring they are distributed evenly throughout the dough.
Using a tablespoon, scoop out portions of the dough and place them on the prepared baking sheet, spaced about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Allow cookies to cool completely for best texture.

Keyword butterscotch, cookies, pecans