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To make butterscotch pecan cookies, gather these items: - 1 cup unsalted butter, softened to room temperature - 1 cup packed brown sugar - 1/2 cup granulated sugar - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 2 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon fine sea salt - 1 cup butterscotch chips - 1 cup pecans, roughly chopped These ingredients are simple and easy to find. The butter and sugars create a rich base. The eggs add moisture and help bind the dough. If you need to swap some ingredients, here are a few ideas: - Butter: You can use margarine or coconut oil. - Brown Sugar: White sugar mixed with molasses works well. - Pecans: Try walnuts or almonds instead. - Eggs: Use flaxseed meal mixed with water as a vegan option. These changes can work without losing the cookie's charm. Want to mix things up? Consider these fun add-ins: - Chocolate Chips: Dark or milk chocolate can add a nice twist. - Dried Fruit: Chopped dates or cranberries can add a chewy texture. - Spices: A pinch of cinnamon or nutmeg can enhance the flavor. Feel free to get creative with your cookies. Each add-in can change the taste and make your treat unique. {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This ensures the cookies bake evenly. Next, line two baking sheets with parchment paper. This step helps the cookies not to stick. In a large bowl, beat together 1 cup of softened butter, 1 cup of packed brown sugar, and 1/2 cup of granulated sugar. Use a hand mixer or a stand mixer. Mix on medium speed for about 2-3 minutes until the mix is light and fluffy. Add two large eggs, one at a time. Mix well after each egg. Then, pour in 1 teaspoon of pure vanilla extract. Stir just until combined. In another bowl, whisk together 2 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of fine sea salt. Gradually add the dry mix to the wet ingredients. Mix on low speed or fold in with a spatula. Don’t overmix! This keeps the cookies nice and tender. Finally, gently fold in 1 cup of butterscotch chips and 1 cup of roughly chopped pecans. Make sure they are evenly spread in the dough. Using a cookie scoop or a rounded tablespoon, drop mounds of dough onto your baking sheets. Leave at least 2 inches between each mound. This space allows the cookies to spread as they bake. Bake in your preheated oven for 10-12 minutes. The edges should be golden brown, while the centers look slightly underbaked. This will give you that chewy texture everyone loves. When the cookies are done, carefully take the baking sheets out of the oven. Let them cool on the sheets for about 5 minutes. After that, use a spatula to transfer the cookies to wire racks. Let them cool completely on the racks. For storage, keep the cookies in an airtight container. They stay fresh for several days. If you want to enjoy them later, freezing is a great option! To get soft and chewy cookies, use room temperature butter. This helps create a creamy mix. Don't overmix the dough; stop when you see no flour. This keeps your cookies tender. Baking for 10-12 minutes gives a nice golden edge and a soft center. The cookies will firm up as they cool, so don't bake too long. Here’s what you need for easy baking: - Mixing bowls: Use a large bowl for mixing dough. - Hand mixer or stand mixer: It makes mixing ingredients quick. - Cookie scoop: This ensures uniform cookie sizes. - Parchment paper: Line your baking sheets to prevent sticking. - Wire racks: These help cookies cool evenly. Watch out for these common errors: - Using cold butter: It leads to tough cookies. Always soften it first. - Skipping the cooling step: Let cookies cool a bit on the sheets. This helps them set. - Overbaking: Keep an eye on the time. Slightly underbaked cookies stay chewy. - Not measuring flour correctly: Use the scoop and level method for accuracy. Too much flour makes cookies dry. Pro Tips Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for better incorporation and a smoother dough. Don’t Overmix: Mix the dough just until the flour is incorporated to ensure your cookies stay soft and tender. Chill the Dough: For thicker cookies, refrigerate the dough for 30 minutes before baking to prevent excessive spreading. Check Doneness Carefully: Since cookies continue to bake on the sheet after being removed from the oven, take them out when the edges are golden and the centers look slightly underbaked. {{image_4}} You can change the nuts in butterscotch pecan cookies. Try walnuts or almonds for a new taste. Each nut adds its own flavor and crunch. If you prefer no nuts, just skip them. Your cookies will still be soft and delicious! If you want to cut down on sugar, you can use substitutes. Coconut sugar works well and gives a caramel flavor. You could also try maple syrup or honey. Just keep in mind that these liquids may change the texture. You might need to adjust the flour to keep the dough thick. Adding different flavors can make your cookies unique. For a hint of spice, mix in some cinnamon or nutmeg. You can also add chocolate chips for an extra treat. If you're feeling adventurous, try a splash of orange or almond extract. These small changes can make your cookies even more special! To keep your butterscotch pecan cookies fresh, store them in an airtight container. This helps keep moisture in and prevents them from getting hard. Layer parchment paper between cookies to stop them from sticking together. You can place them in a cool, dry spot, or in the fridge for extra freshness. You can freeze these cookies for later enjoyment! First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour. Once frozen, transfer them to a freezer bag. Remove as much air as you can before sealing. They can stay fresh in the freezer for up to three months. When stored correctly, butterscotch pecan cookies can last about one week at room temperature. If you keep them in the fridge, they can last up to two weeks. Freezing them extends their life, letting you enjoy them anytime you want! Yes, you can use margarine. It works well in place of butter. The cookies may taste slightly different. Margarine can change the texture a bit, too. If you choose margarine, use the same amount as butter. To stop cookies from spreading, chill the dough before baking. Place the dough in the fridge for 30 minutes. This helps the fat firm up. Also, use parchment paper to line your baking sheets. Make sure to space the dough mounds at least 2 inches apart. If you have leftover dough, wrap it tightly in plastic wrap. Then, place it in the fridge for up to a week. You can also freeze the dough for up to three months. When ready to bake, thaw it in the fridge overnight before using. In this article, we covered key steps to make delicious cookies. We explored ingredient choices, including substitutions and add-ins. I provided easy instructions for preparing, baking, and storing cookies. You gained tips for texture, tools, and avoiding mistakes. We also looked at fun variations and proper storage methods. Now, you can confidently bake mouthwatering cookies that everyone will enjoy. Happy baking!

Butterscotch Pecan Cookies

Deliciously chewy cookies packed with butterscotch chips and pecans.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

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

Instructions
 

  • Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper to prevent sticking.
  • In a large mixing bowl, using a hand mixer or a stand mixer with a paddle attachment, beat the softened butter, packed brown sugar, and granulated sugar together on medium speed until the mixture becomes light, fluffy, and creamy—approximately 2-3 minutes.
  • Add one egg at a time, mixing well after each addition to ensure they are fully incorporated. Then, stir in the pure vanilla extract, mixing just until combined.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed or folding with a spatula until just combined. Avoid overmixing to keep the cookies tender.
  • Gently fold in the butterscotch chips and chopped pecans with a spatula, ensuring they are evenly distributed throughout the cookie dough.
  • Using a cookie scoop or a rounded tablespoon, drop generous mounds of dough onto the prepared baking sheets, making sure to leave at least 2 inches between each mound to allow for spreading during baking.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers appear slightly underbaked for that chewy texture.
  • Carefully remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes. After that, use a spatula to transfer the cookies to wire racks to cool completely.

Notes

For an extra special touch, serve the cookies warm with a drizzle of melted butterscotch sauce on top and a sprinkle of freshly chopped pecans.
Keyword butterscotch, cookies, pecans