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.

Difficulty: easy
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Ingredients

· 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

Directions

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).