I made these butterscotch pecan cookies during the last school holidays. They were made quite impromptu. I had no plans of baking the cookies during the holiday. My plan was more on the doughnuts and banana cake, but these cookies came as a special request from my second boy.
This was my first try at this recipe. And because the dough has been tried before with my M&Ms cookies, I was pretty confident that the cookies would be perfect. And true enough, they were a hit at home.
This recipe yields rich, buttery and crunchy cookies. I made them into flat round cookies with their diameter just slightly larger than Oreo cookies. The recipe below yielded about 35 cookies.
How to Make Butterscotch Pecan Cookies
I used plain flour for the recipe and added baking powder as the leavening agent. It was not too much so the baked cookies were only slightly puffed from their original size. That was good for this cookies because the way I shaped them, I really wanted the shape to hold after baking (more on how I shaped the cookies below).
For the sugar, I used soft brown sugar, and it was only half the measurement of the flour. I did not want to add anything more to the cookies as the butterscotch chips were also sweet and did not want the cookies to be overly sweet.
Butter was also slightly lesser compared to the flour. This is pretty normal for cookies as we do not want the cookie dough to be too soft to be shaped. I used salted butter, but if you prefer to use unsalted butter, increase the amount of salt in the recipe slightly more.
Yummy M & M Cookies
While the rest of the cookie dough ingredients in this recipe as the same as my M&Ms cookies recipe, I doubled the number of butterscotch chips and pecan nuts in the recipe as compared to the amount of M&Ms I used in the original recipe. This was purely a guessing game, and I was not sure how the cookie dough would handle the double volume of the extra ingredients, but it was a relief to see the cookies come out so proportionately well, both in terms of taste and composition. The pecan nuts I had were whole unroasted ones, so I chopped them into large chunks (into halves and thirds) and oven-roasted them for a few minutes. I let them cool down before adding them to the cookie dough.
Shaping the cookies
The texture of this cookie dough is soft but not sticky. It is a little too soft to be rolled and cut with cookie cutters but was definitely perfect to be shaped by hand.
Having said that, I did not want to shape the cookies into boring round shapes. So I decided that I would shape them with a round cutter. Here is how I shaped them:
I started by scooping the dough with my measuring spoon ( 1 tablespoon size).
And then I placed the scooped dough into my round cutter and pressed it down with my thumb. In doing that, I made sure I flattened the dough as level as I could.
And then I carefully pushed the dough out onto prepared baking trays (lined with parchment).
I placed the cookies slightly apart on the baking trays lined with parchment. This is to give allowance for any increase in size during baking.
And this was how the cookies looked like after baking. All perfectly rounded sides.
Butterscotch Pecan Cookies Recipe
And that was pretty much how I made my butterscotch pecan cookies. Here is the full recipe:
Butterscotch Pecan Cookies
- 200 g plain flour
- 150 g butter
- ½ tsp baking powder
- 100 g soft brown sugar
- 1 egg yolk
- ¼ tsp salt
- 1 tsp vanilla essence
- 100 g chopped pecan nuts toasted
- 100 g butterscotch chips
- Preheat oven to 150 degrees Celsius. Line baking trays with baking paper.
- Sift flour and baking powder and leave aside.
- In a clean bowl, cream butter, sugar and salt until creamy.
- Add the egg yolk and vanilla essence and continue beating until the mixture is well incorporated.
- Next, add the sifted flour, a little at a time. Mix until the dough comes together.
- Add in the butterscotch chips and toasted pecan nuts and mix until they are well distributed in the cookie dough.
- Scoop about 1 tbsp of dough and shape into round balls. Flatten the balls with fingers and place them on the lined baking trays. Alternatively, for perfectly round cookies, drop each cookie dough ball into a round cutter and flatten the dough with your fingers or the end of a small rolling pin. Carefully and gently push the dough out of the cutter onto the lined baking trays.
- Make sure the cookies are placed slightly apart from one another.
- Bake the cookies for about 15 minutes at 150 degrees Celsius, until they have turned golden brown.
- Remove cookies from oven and let them cool on the baking tray for about 5 minutes before transferring them to a wire rack to cool completely.
- Store cookies in an airtight container. This recipe makes about 35 cookies.
Happy baking 🙂
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