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:

Quickview
100k Calories
1g Protein
4g Total Fat
15g Carbs
0% Health Score
Limit These
Calories
100k
5%

Fat
4g
6%

  Saturated Fat
1g
11%

Carbohydrates
15g
5%

  Sugar
10g
11%

Cholesterol
12mg
4%

Sodium
98mg
4%

Get Enough Of These
Protein
1g
2%

Manganese
0.11mg
5%

Selenium
2µg
4%

Vitamin B1
0.05mg
3%

Folate
10µg
3%

Vitamin B2
0.04mg
2%

Iron
0.36mg
2%

Vitamin B3
0.33mg
2%

Phosphorus
16mg
2%

Vitamin A
81IU
2%

Fiber
0.31g
1%

Copper
0.02mg
1%

Vitamin E
0.15mg
1%

covered percent of daily need
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