White Chocolate Pecan And Butterscotch Cookies Recipe

I absolutely adore this recipe because it brings back cozy memories of baking with family, the blend of white chocolate, butterscotch, and pecans creating an irresistible flavor combo that’s hard to beat. Plus, there’s something so satisfying about pulling these perfectly golden, gooey cookies out of the oven and sharing them with friends over a cup of coffee.

There is a special joy in making and baking White Chocolate Pecan and Butterscotch Cookies. They’re a little labor of love.

And as I said, they’re full of quite a few delicious ingredients. To start, we use a whole cup of white chocolate chips.

Next comes a cup of butterscotch chips (which, as it turns out, had been hanging out in my pantry for years). Finally, we chop up some pecans, which add a lovely crunch and a bit of nutty flavor.

Most of the dough is composed of unsalted butter, granulated sugar, and lightly packed brown sugar. And then there’s the vanilla.

I find that these cookies are notably delicious thanks to the generous amount of vanilla we use.

Ingredients

Butter: Supplies the cookies with richness and a creamy texture, and makes them spread out during baking.

Sugar that has been granulated: Adds sweetness and assists in producing crisp edges.

Brown sugar: Contributes moisture and a slight caramel flavor.

The cookies’ structure arises from all-purpose flour, which serves to balance the wet ingredients.

Creamy sweetness and a smooth texture are provided by white chocolate chips.

Butterscotch Chips: Enrich flavor with deep, buttery notes.

Pecans, Chopped: Add crunch, healthy fats, and nutty flavor.

Ingredient Quantities

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• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup white chocolate chips
• 1 cup butterscotch chips
• 1 cup chopped pecans

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Instructions

1. Your oven should be set to 350°F (175°C). The sheets you use for baking should be lined with parchment paper.

2. In a big bowl, blend the softened butter, granulated sugar, and light brown sugar until smooth and creamy.

3. Incorporate the eggs one at a time, then incorporate the vanilla extract until well combined.

4. In yet another bowl, mix together the all-purpose flour, baking soda, and salt.

5. Slowly incorporate the dry ingredients into the wet ingredients, mixing only until you see no more dry ingredients.

6. Mix in the white chocolate chips, butterscotch chips, and chopped pecans until even.

7. Using a rounded tablespoon, drop the dough onto the prepared baking sheets, placing the cookies about 2 inches apart.

8. The preheated oven should be set at 350 degrees Fahrenheit. Bake for 10 to 12 minutes or until the edges are lightly golden and the centers are set.

9. Take the cookies out of the oven and allow them to cool on the baking sheets for 5 minutes.

10. Move the cookies to a wire rack so they can cool completely before you serve them. Enjoy!

Equipment Needed

1. Oven
2. Baking sheets
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl
6. Electric mixer or hand whisk
7. Measuring cups
8. Measuring spoons
9. Rubber spatula or wooden spoon
10. Tablespoon (for scooping)
11. Wire cooling rack

FAQ

• Q: Can I use salted butter instead of unsalted?Yes, use salted butter, consider reducing the specified salt.
• Q: Can these cookies be made gluten-free?You can indeed replace the all-purpose flour with a baked-goods-specific gluten-free flour blend.
• Q: How should I store these cookies?A: For maximum freshness, store them in an airtight container at room temperature and consume them within a week.
• Q: Can I substitute another nut for pecans?Q: Can I substitute other nuts for pecans in this recipe?

  A: Yes, definitely! You can use walnuts or almonds in place of pecans.

• Q: Is it possible to make the dough ahead of time?You can refrigerate the dough for up to 48 hours, or freeze it for 3 months.
• Q: Are there alternative mix-ins I could try?A: The recipe can be tailored to your tastes with your preferred mix-ins, such as dark chocolate, dried cranberries, or nuts.

Substitutions and Variations

For unsalted butter: Substitute with 1 cup of margarine or 1 cup of a light butter blend.
For granulated sugar: Use 3/4 cup coconut sugar or 3/4 cup raw cane sugar.
If you do not have light brown sugar, you can use one of these substitutes:
1. Use 3/4 cup of dark brown sugar.
2. Use 3/4 cup of coconut sugar.
3. Use 3/4 cup of granulated sugar plus 1 tablespoon of molasses.
For white chocolate chips: Use instead 1 cup of milk chocolate chips or 1 cup of yogurt chips.
To substitute for pecans: Measure 1 cup of walnuts or 1 cup of chopped almonds.

Pro Tips

1. Chilling the Dough For thicker and chewier cookies, chill the cookie dough in the refrigerator for at least 30 minutes before baking. This helps prevent the cookies from spreading too much in the oven.

2. Room Temperature Ingredients Ensure all your ingredients, especially the butter and eggs, are at room temperature before you start. This ensures better mixing and helps the cookies bake evenly.

3. Even Baking Rotate your baking sheets halfway through the baking time. This ensures that your cookies bake evenly, as oven temperatures can vary.

4. Test Batch If you’re unsure about your oven’s exact temperature, bake a test batch of a few cookies first. This helps you gauge the exact baking time needed for perfect cookies.

5. Storage Tip Store your cooled cookies in an airtight container with a slice of bread. The bread will absorb any excess moisture, keeping your cookies soft and fresh.