You guys. I need to tell you about these Pecan Butterscotch cookies.
Now I love a good traditional chocolate chip cookie. I ALWAYS have the ingredients on hand to make them if a craving hits. And I have often said that if I could only eat one thing for the rest of my life it would be chocolate chip cookies.
But I am currently having a cookie affair.
I am in love with these cookies.
Seriously. Cannot. Stop. Eating. Them.
There’s something about the flavor combination that is so familiar and perfect. They’re almost crunchy cookies but they’re just chewy enough that you’re sure you’re eating a cookie and not a biscuit.
That being said, they do pair excellent with coffee in the morning.
Not that I am eating cookies for breakfast or anything…
*nose begins to grow*
The best part might be that my husband (a chocolate chip loyalist – apparently) claims they aren’t real cookies so he wont touch them.
Perfect! Now I don’t have to share.
P.S. Don’t tell the chocolate chips.
Pecan Butterscotch Cookies
Ingredients
- 3/4 cup shortening (I used butter flavored)
- 2 Tbsp butter softened
- 1 1/4 cup brown sugar
- 1 egg
- 2 Tbsp nonfat dry milk
- 1 Tbsp Vanilla
- 1 3/4 cup flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup pecans finely chopped
Instructions
- Preheat the oven to 375 F and line a cookie sheet with parchment paper.
- Cream together shortening and butter. Add sugar and cream until light and fluffy. Add egg, dry milk, and vanilla. Whisk together remaining dry ingredients to fluff then add to butter mixture. Stir in pecans until just mixed.
- Drop about one tablespoon of dough on the cookie sheet. Make sure to leave plenty of room between your cookies as they do tend to spread a bit. Using a 3" glass with the bottom dipped in flour, press the dough down until the dough spreads and is roughly the size of the bottom of the glass.
- Bake for 8-10 minutes or until just beginning to turn golden brown. Don't overbake!
