Butterscotch and Chocolate Chip Cookies
These soft and chewy butterscotch and chocolate chip cookies have delicious texture with chocolate chips, pecans, and butterscotch chips.
Servings 17
Ingredients
- 1 up Unsalted Butter at room temperature
- ¾ cup Packed Light Brown Sugar
- ¾ cup Granulated White Sugar
- 2 Large Eggs at room temperature
- 2 teaspoon Pure Vanilla Extract
- 2¼ cups All Purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 6 oz Butterscotch Chips
- 6 oz Semi-Sweet Chocolate Chips
- 1 cup Chopped Pecans
Instructions
- Preheat your oven to 350 degrees F.
- Line a baking sheet with parchment paper. Set aside.
- In the bowl of an electric stand mixer, cream together butter, brown sugar and white sugar for 1 minute until light and fluffy. Scrape down the sides of the bowl.
- With the mixer on low, add in the egg and mix until combined. Scrape down the sides again.
- Add in vanilla. Mix to combine. With the mixer on low speed, gradually pour in flour, baking soda, and salt. This should take about 20 seconds. Only mix to combine. Do not leave mixer running.
- Use a spatula to fold in chocolate chips, butterscotch chips and pecans. You can use the mixer if it's too hard to fold them in.
- Roll dough into balls ¼ cup in size. Place cookie dough on the baking tray - only 5 per tray. Do not press the cookies down. .
- Add more butterscotch chips and chocolate chips to the top! Bake at 350 for 13 minutes. Remove the cookies from the oven and gently tap the tray on the counter so the cookies become more flat. Place back in the oven for 3-5 minutes or until the tops of the cookies are no longer shiny. They will appear slightly under cooked .Allow to cool for 2 minutes on the tray before moving to the cooling rack