Loaded Butterscotch Toffee Pecan Cookies Food

BUTTERSCOTCH-PECAN-OATMEAL COOKIES

Steps:

• Heat oven to 375°F. Make cookie dough as directed on pouch, adding liqueur, vanilla and cinnamon with butter, water and egg. Stir in chips, coconut and pecans.
• Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet.
• Bake 8 to 12 minutes or until golden brown and tops are almost dry. Immediately remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Store cookies in airtight container.

BUTTERSCOTCH TOFFEE COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, beat eggs and oil until blended; gradually add cake mix and mix well. Fold in chips and toffee bits., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until golden brown, 10-12 minutes. Cool 1 minute before removing to wire racks.

TOFFEE PECAN COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Place the butter in a small saute pan and place over medium heat. Completely melt the butter, then cook until the butter is brown and smells nutty, an additional 3 to 4 minutes. Take off the heat and allow to cool.
• Place the granulated sugar and brown sugar in the bowl of a stand mixer. Pour in the cooled butter and beat on low to medium speed until smooth and fluffy, 3 to 4 minutes. Add the vanilla extract and eggs and continue to beat on low until the mixture is combined.
• Combine the flour, baking soda and salt in a separate bowl and slowly incorporate into the batter a little at a time. Beat until smooth. Fold in the butterscotch chips and pecans.
• Line 2 baking sheets with parchment. Using a 1-ounce scoop or a tablespoon measure, portion out the cookie dough, leaving 2 inches between each cookie. Sprinkle the cookies with salt and bake until golden brown, 10 to 12 minutes.

BUTTERSCOTCH TOFFEE COOKIES

Steps:

• In a large mixing bowl, beat butter with brown sugar until well blended. Add in eggs, vanilla and milk.
• Add flour, baking powder and salt. Mix until fully combined. Beat in butterscotch and toffee bits.
• Refrigerate for at least one hour.
• Preheat oven to 375 degree F. Line a baking sheet with parchment paper (a must!!)
• Drop by 2 Tbsp scoop on baking sheet, spacing 3 inches apart. Bake or 12-14 minutes. Cool on pan, then remove to wire rack. Store in air tight container.

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.

BUTTERSCOTCH TOFFEE COOKIES

Steps:

• Preheat the oven to 350ºF degrees. Line 2 baking sheets with parchment paper and set aside.
• Combine the flour, baking soda, cornstarch, and salt; stir with a whisk. Set aside.
• Combine melted butter and sugars in a large mixing bowl. Stir with a whisk until the mixture is smooth and free of clumps. Whisk in the egg, egg yolk, and vanilla.
• Add the flour mixture and stir just until well blended. Fold in the chocolate toffee pieces and butterscotch chips.
• Roll cookie dough into 1.5 tablespoons sized balls and place them 2 inches apart on the prepared baking sheets.
• Bake cookies for 12 minutes or until lightly brown and just underdone. Cool the cookies on the pan for 10 minutes. Remove from the pan and cool completely on a wire rack.

BUTTERSCOTCH PECAN COOKIES

Steps:

• Preheat oven to 375°
• In a medium mixing bowl, whisk flour, baking soda and salt. Set aside.
• In a large mixing bowl, beat on medium speed, butter, brown sugar, sugar, vanilla and corn syrup together until creamy. Beat eggs into mixture, one egg at a time.
• Gradually add flour mixture until mixed well.
• Stir in butterscotch morsels and pecans.
• Spoon by teaspoonful on baking sheet.
• Bake for 11-13 minutes or until edges are brown.
• Remove from oven and place on wire rack to cool.

THE PERFECT BUTTERSCOTCH, CHOCOLATE AND PECAN COOKIES

Steps:

• Preheat oven to 350 F degrees.
• Melt butter in the microwave for 30 seconds, it should only melt a third of the way.
• In the bowl of your mixer add the melted butter, brown sugar, milk, vanilla extract and mix for about 3 to 5 minutes until light and fluffy. Add the egg and mix until well incorporated.
• In a bowl mix together the flour, salt and baking soda. Slowly add the flour mixture, half a cup at a time and mix on slow speed, scraping the sides as needed. Add more flour, a tbsp at a time if mixture is too soft.
• Add the butterscotch chips, chocolate chips and pecans and mix until well incorporated.
• Using 1/4 cup measuring cup, scoop out 1/4 cup of the cookie dough at a time, roll into a ball and place on an ungreased cookie sheet. Repeat with remaining cookie dough, make sure you leave enough space between the cookies, about 3 inches.
• Top the cookies with additional chocolate, butterscotch chips and pecans, so they'll look beautiful.
• Bake for 9 to 11 minutes, additional minutes may be required because of size of cookies, so bake until lightly golden, no more than 13 minutes.

BUTTERSCOTCH TOFFEE COOKIES

Steps:

• Heat oven to 350 degrees F.
• In a large bowl beat the eggs and oil until well blended. Gradually add in cake mix and mix well.
• Fold in butterscotch chips and toffee bits until well blended.
• Roll into 1 to 1 1/2 inch balls and place on greased baking sheet.
• Bake 10-12 minutes or until golden brown.
• Cool for a minute on cookie sheet, then remove to a wire rack to finish cooling.

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

BUTTERSCOTCH TOFFEE PECAN COOKIES

Steps:

• 1. Mix dry ingredients together.
• 2. In a large mixing bowl, cream together the butter and brown sugar. Add the vanilla and the egg and beat until fluffy.
• 3. Add the dry ingredients to the butter-sugar mixture and blend well.
• 4. Stir in chopped Heath bars, butterscotch chips and nuts.
• 5. Drop the dough by tablespoonfuls onto parchment lined baking sheets.
• 6. Bake at 375 degrees for 10-12 minutes.