I’m going to keep this short today. You see, yesterday we learned that Jesse will have to go back to China before Thanksgiving. So, yesterday (Thursday), I decided to host our Thanksgiving early so he could be a part of it. On Saturday. Start to finish, planning, prepping, eating in 48 hours. Am I crazy, maybe? So like I said, I’m keeping this post short because I have a lot to do today. (If I can pull this off, I’ll be posting about next week!)
The good news is that these cookies don’t need a lot of fluffy filler descriptions. They were almost life changing for me. I thought I didn’t like butterscotch. But I do. Even more so when paired with chocolate and pecans in the perfect chocolate chip cookie The outside of the cookie has almost a crisp shell and the inside is chewy and delicious. Every bite with a butterscotch chip is like biting into cookie dough concentrate. So try these. TODAY!!
Chocolate Chip Butterscotch Pecan Cookies
1 3/4 cups all purpose all purpose
1 tsp baking soda
3/4 tsp kosher salt
3/4 cup (1 1/2 sticks) butter, softened
1/2 cup granulated sugar
3/4 cup brown sugar (pref. dark brown)
1 tsp vanilla extract
1 large egg
3/4 cup butterscotch chips
3/4 cup semisweet chocolate chips
3/4 cup pecans, chopped (fine or course, your call)
coarse salt, optional for sprinkling (I forgot)
Preheat oven to 375 degrees and line a baking sheet with parchment paper.
In a medium sized bowl, whisk together the flour, baking soda, and kosher salt. Set aside.
In the bowl of a standing mixer, beat together the butter and sugars until light and fluffy. Add the vanilla and egg and beat again for about 30 seconds. Turn the mixer down to a low speed and slowly add the flour, mix just until incorporated. Add the butterscotch chips, chocolate chips, and pecans and stir to combine.
Using a medium cookie scoop (or rolling 2 tablespoons into a ball), place the dough 2 inches apart on the baking sheet. Bake for 9-11 minutes. No more than 11 minutes! The edges should have just a touch of golden brown and the tops should not look wet, but they should still feel soft to the touch.
Adapted from Baking Bites