Butterscotch Pecan Cookies Recipes

Steps:

• In large bowl, combine the first five ingredients until well blended. Stir in pecans (the dough will be crumbly). , Roll rounded tablespoonfuls of dough into balls; place 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 2 minutes; remove from pans to wire racks to cool completely.

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch square baking pan with nonstick cooking spray, line it with parchment paper, then spray the parchment. Set aside.
• Place the butter in a medium saucepan and cook over medium-high heat, stirring occasionally, until deep golden, 3 to 5 minutes. Immediately pour into a medium heatproof bowl. Add the brown sugar, salt and baking powder. Whisk to combine. Whisk in the vanilla, whole egg and yolk until smooth.
• Add the flour to the wet ingredients and stir with a rubber spatula until nearly combined. Reserve about 2 tablespoons each of the butterscotch chips and pecans, then stir the rest into the batter until evenly combined.
• Spread the batter into the prepared pan. Sprinkle the reserved pecans and butterscotch chips evenly over the top then press into the top of the batter.
• Bake until golden and a toothpick inserted near the center comes out with a few moist crumbs, 32 to 34 minutes. Let cool in the pan then cut into 16 squares.

Steps:

• Cream butter, gradually adding sugar.
• Beat until light and fluffy.
• Add eggs and vanilla and beat well.
• Separately, combine flour, baking powder, soda and salt.
• Add to creamed mixture, mixing well.
• Batter will be stiff.
• Stir in nuts and morsels.
• Drop dough by rounded teaspoonfuls, 2- inches apart onto parchment-lined cookie sheet.
• Bake at 350° for 15-18 minutes.
• Remove from cookie sheet and cool completely on wire racks. Store an airtight container.

Steps:

• Preheat oven to 350°. In a large bowl, beat eggs and oil until blended; gradually add cake mix and mix well. Fold in chips and toffee bits., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until golden brown, 10-12 minutes. Cool 1 minute before removing to wire racks.

Steps:

• Preheat oven to 350°. In a small bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13x9-in. baking dish. Bake until lightly browned, 20 minutes. Cool., In a small bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping; spread over crust. , In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; pour over cream cheese layer. Refrigerate until set, 15-20 minutes. Top with remaining whipped topping and pecans. Refrigerate for 1-2 hours.