The Perfect Butterscotch Chocolate And Pecan Cookies Food

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 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 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.

CHOCOLATE CHUNK PECAN COOKIES

Steps:

• Heat oven to 180C/fan 160C/gas 4. Melt 85g chocolate in the microwave on High for 1 min or over a pan of simmering water.
• Beat in the butter, sugars, vanilla and egg until smooth, then stir in three-quarters of both the nuts and remaining chocolate, then the flour and bicarbonate of soda.
• Heap 12 spoonfuls, spaced apart, on 2 baking sheets (don't spread the mixture), then poke in the reserved nuts and chocolate. Bake for 12 mins until firm, then leave to cool on the sheets. Can be stored in a tin for up to 3 days.

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.