- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: about 48 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 93
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 0 g
- Sugar
- 7 g
- Protein
- 1 g
- Cholesterol
- 15 mg
- Sodium
- 49 mg
- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: about 48 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 93
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 0 g
- Sugar
- 7 g
- Protein
- 1 g
- Cholesterol
- 15 mg
- Sodium
- 49 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- Place the butter in a small saute pan and place over medium heat. Completely melt the butter, then cook until the butter is brown and smells nutty, an additional 3 to 4 minutes. Take off the heat and allow to cool.
- Place the granulated sugar and brown sugar in the bowl of a stand mixer. Pour in the cooled butter and beat on low to medium speed until smooth and fluffy, 3 to 4 minutes. Add the vanilla extract and eggs and continue to beat on low until the mixture is combined.
- Combine the flour, baking soda and salt in a separate bowl and slowly incorporate into the batter a little at a time. Beat until smooth. Fold in the butterscotch chips and pecans.
- Line 2 baking sheets with parchment. Using a 1-ounce scoop or a tablespoon measure, portion out the cookie dough, leaving 2 inches between each cookie. Sprinkle the cookies with salt and bake until golden brown, 10 to 12 minutes.
