Butterscotch Pecan Cookies

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I've been searching all over for butterscotch recipes. Cookbooks, magazines, the internet, you name it. Why? It's one of Stephen's favorite ingredients. So when I came across Martha Stewart's version of Schrafft's Butterscotch Cookies, I knew I had to try it. The reviews/comments on it were mixed. Some people said they loved it while others complained that it produced cookies that were far too greasy. I also notice that butterscotch chips were missing from the ingredients, and that simply would not do. So I made some alterations, cut way back on the butter and waited to see how they turned out. Overall I was well pleased. I knew they'd be flat and I knew they'd be slightly crunchy on the outside, but I was ok with that. The flavor was there and the grease was not. Thankfully I remembered to sprinkle them with extra salt, something I've been doing a lot lately, especially on cookies & brownies. It really complimented the sweetness of the butterscotch flavor and give it an added zing. Final verdict: husband approved :)

Butterscotch Pecan Cookies
Ingredients
1¾ c. all-purpose flour
1¼ c. brown sugar, packed
10 tbsp. (1¼ sticks) butter, room temperature
1 egg
1 tbsp. milk
2 tsp. vanilla extract
½ tsp. baking soda
½ tsp. salt + extra for sprinkling
¼ c. chopped pecans
⅓ c. chopped butterscotch chips

DIRECTIONS:
1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper, set aside.
2. In the bowl of a stand mixer, beat together butter and sugar until smooth and fluffy (about 1 minute). Add egg, milk and vanilla, mix until combined.
3. In a medium size mixing bowl, whisk together flour, baking soda, and salt. With mixing speed on low, slowly add flour mixture to butter mixture. Remove bowl from stand and fold in pecans and butterscotch bits. Place dough in refrigerator for 10 minutes.
4. Remove dough from refrigerator, roll into balls and place onto prepared baking sheets about 2 inches apart. Sprinkle lightly with extra salt.
5. Place in oven and bake until lightly browned, 10 to 12 minutes (note: these are flat cookies, they will spread out). Remove and let cool on baking sheet for 3-4 minutes, then transfer cookies to a wire rack to cool completely.
Adapted from Martha Stewart, Schrafft's Butterscotch Cookies | Makes approximately 18-20 cookies


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