Loaded Butterscotch Toffee Pecan Cookies

Course Cookies, Dessert

Cuisine American, Southern

Keyword butterscotch-cookies, loaded-butterscotch-toffee-pecan-cookies

Prep Time 20

Cook Time 15

Chill dough 1

Total Time 1 35

Servings cookies

Calories 274kcal

Author Melissa Sperka

Cookie Dough: In a medium bowl, use a whisk to sift together the flour, baking powder, baking soda and salt. Set aside.
Using an electric mixer on medium-high speed cream together the softened butter, light brown sugar, granulated sugar and vanilla extract until fluffy and light beige in color. About 2 minutes.
Add the eggs one at a time beating well after each addition.
Lower the speed of the mixer and gradually add the sifted dry ingredients to the creamed mixture. Stop and scrape the sides of the bowl periodically. After all of the flour has been added beat for 45 seconds to 1 minute to fully incorporate.
By hand using a large spatula fold in the butterscotch chips, pecan pieces and bits-o-brickle until evenly distributed in the dough.
Cover and chill for at least 30 minutes to 1 hour.
To Bake: Preheat the oven to 350°F and line 2 large cookie sheets with parchment paper.
Use a 1 1/2 Tbsp ice cream scoop to divide the dough. Place onto the cookie sheet at least 2-inches apart.
Bake for 12-15 minutes or until lightly golden. Bake in batches, if needed.
Cool on the pan for 5 minutes then remove to a cooling rack to cool completely.

While I most often use plain toffee bits, or bits-o-brickle, for these cookies, they're quite delicious using chocolate covered toffee bits, too. Either way, you can't go wrong.
You can make these cookies any size you like. Adjust the baking time as needed, for larger cookies increase the time and for smaller cookies, decrease the baking time.