Buttery Butterscotch-Pecan Cookies
- Ready In:
- 25mins
- Ingredients:
- 12
- Yields:
-
3 dozen
ingredients
- 236.59 ml butter, room temp (no substitutions)
- 236.59 ml sugar
- 236.59 ml packed brown sugar
- 2 eggs
- 4.92 ml maple extract (use ONLY maple extract)
- 473.18 ml flour
- 473.18 ml finely blended large flake oats (I do mine on the food processor)
- 2.46 ml salt
- 4.92 ml baking powder
- 4.92 ml baking soda
- 340.19 g package butterscotch chips
- 354.88 ml chopped pecan nuts
directions
- Set oven to 375 degrees.
- Grease a cookie sheet.
- Measure 2 cups oatmeal, and grind until fine powder.
- Using a mixer, cream butter, sugar and brown sugar very well mixed.
- Beat in eggs and maple extract until well combined.
- Sift together flour, finely blended oatmeal, salt, baking powder and baking soda.
- Add to creamed mixture; blend until well combined.
- Stir in butterscotch chips and nuts.
- Drop from tablespoon onto greased cookie sheet, placing 2-inches apart.
- Bake for 10-12 mins (watch closely as these bake very fast).
- Note: for crispier cookie, bake a little longer.
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