Butterscotch Cookies

I really like butterscotch.   It’s funny because it took me a long time to realize it.   I think the name just put me off – “butterscotch” just sounds like a gross hard candy that someone’s Great Grandmother used to have in a candy dish…or the worst kind of Halloween candy.   But butterscotch – when done right – is actually super delicious.

Normally, when I want to add butterscotch to a recipe, I use butterscotch chips.   They add a nice, unexpected flavor to a lot of cookies and brownies.   But for these, you don’t need to add any butterscotch chips (though I totally won’t be mad if you do).  This recipe makes about 4 dozen cookies, so lots of cookies.


·        1 1/3 cup butter, softened to room temperature

·        2 cups brown sugar

·        3 t vanilla

·        2 eggs

·        2 cups flour

·        2 ½ t baking powder

·        ½ t salt

·        1 1/3 cup chopped pecans

·        1 cup butterscotch chips*

* Optional, but you totally should


Mix the butter, brown sugar and vanilla until well blended, then add in the eggs until they’re well blended also.  


In a separate bowl mix the flour, baking powder and salt with a wooden spoon until they’re well mixed.   Add the flour mixture to the butter mixture and beat until well blended.   Stir in the pecans with a wooden spoon.


Roll the dough into balls and place on an ungreased cookie sheet, or a sheet covered in parchment paper.   Take a spoon and flatten them out (not super thin, just so they’re not balls anymore). 

Bake at 350 for about 8 – 10 minutes and move them to a wire rack to cool.


Then, take a couple stupid pictures in a unicorn shirt because, unicorn shirts.




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