Crinkly Butterscotch Pecan Cookies Food

CRUNCHY PECAN-TOFFEE COOKIES

Steps:

• Combine flour, baking soda, and salt in a medium bowl; whisk until well combined.
• Place butter and brown sugar in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. Add egg whites and vanilla extract, and beat for 1 more minute. Gradually add flour mixture to the bowl and mix until completely combined. Fold in pecans and toffee bits until all ingredients are well incorporated.
• Move the bowl to the refrigerator and chill for at least 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper and set aside.
• Scoop dough into heaping tablespoon-sized balls with a spoon or cookie scoop. Place dough balls about 2 inches apart on the prepared baking sheet and flatten just slightly with the palm of your hand.
• Bake in the preheated oven until edges are set and lightly browned, 10 to 12 minutes. Let cookies cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.

BUTTERSCOTCH PECAN COOKIES

Steps:

• In large bowl, combine the first five ingredients until well blended. Stir in pecans (the dough will be crumbly). , Roll rounded tablespoonfuls of dough into balls; place 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 2 minutes; remove from pans to wire racks to cool completely.

BUTTERSCOTCH PECAN COOKIES

Steps:

• Cream butter, gradually adding sugar.
• Beat until light and fluffy.
• Add eggs and vanilla and beat well.
• Separately, combine flour, baking powder, soda and salt.
• Add to creamed mixture, mixing well.
• Batter will be stiff.
• Stir in nuts and morsels.
• Drop dough by rounded teaspoonfuls, 2- inches apart onto parchment-lined cookie sheet.
• Bake at 350° for 15-18 minutes.
• Remove from cookie sheet and cool completely on wire racks. Store an airtight container.

CRINKLY BUTTERSCOTCH PECAN COOKIES

Steps:

• Mix together the flour, baking soda and salt; set aside.
• Beat the cold butter and shortening with an electric mixer until creamy. Add both sugars and continue beating for another two minutes. Beat in the vanilla. Scrape sides of bowl. Add egg and beat for about 30 seconds or until egg is incorporated.
• By hand, stir the flour mixture into the butter mixture-dough will be pretty thick. Mix in the butterscotch chips and pecans. Chill the batter for ½ hour or until ready to bake.
• Preheat oven to 350 degrees F. Line a couple of cookie sheets with parchment paper.
• Scoop dough by generously rounded tablespoons and shape into large balls. Space about 3 inches apart on the cookie sheets. Bake one sheet at a time for 12-15 minutes or until cookies are brown around the edges. They won't be extremely brown when they come out of the oven, but if the edges are browned at all they've probably baked long enough. Mine took 15 minutes.
• With the edge of a spatula, gently nudge cookies into neat circles. Doing this will enhance the wrinkles and folds in the cookies
• Let cool on the cookie sheet for about 3 minutes, then transfer to wire racks to cool.
• Makes about 28 cookies

LOLA'S PECAN BUTTERSCOTCH BARS

Steps:

• Cream butter with brown sugar.
• Add egg and vanilla.
• Mix well, then gradually work in flour.
• Spread mixture in ungreased 9"x13" pan.
• Brush with 1 beaten egg or 1/4 cup egg beaters.
• Sprinkle with 1 cup brown sugar and 1 cup chopped pecans. I have also made with walnuts and macadamias, but prefer pecans.
• Bake at 350 degrees (or convection at 333 degrees) for 20-25 minutes, until well browned and set.

LOW-FAT BUTTERSCOTCH OATMEAL PECAN COOKIES

Steps:

• Spray baking sheets.
• Combine oats, flour, cinnamon and baking soda.
• Blend brown sugar, corn syrup, egg whites and maple extract.
• Combine egg mixture with oat mix.
• Stir in pecans and butterscotch chips.
• Bake 8-10 minutes at 350°F.

BUTTERSCOTCH PECAN COOKIES

Steps:

• Preheat oven to 350°; position oven rack in the middle of the oven; spray cookie sheets with cooking spray.
• In a big bowl add half the cake mix, melted butter, and eggs; blend with an electric mixer on med-high speed, 1-2 minutes, until blended and smooth.
• Stir in the remaining cake mix and chips with a wooden spoon until all dry ingredients are moistened.
• Drop dough by teaspoonfuls, 2 inches apart, onto prepared cookie sheets.
• Sprinkle chopped pecans onto cookie tops; gently press nuts into dough.
• Bake 9-12 minutes until set at edges and just barely set at center when lightly touched.
• Cool 1 minute on sheets; transfer to wire racks with metal spatula and cool completely.