TOFFEE PECAN COOKIES
Provided by Daphne Brogdon
Categories dessert
Time 45m
Yield about 48 cookies
Number Of Ingredients 10
Steps:
- 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.
BUTTERSCOTCH TOFFEE PECAN COOKIES
Easy to make and delicious. This recipe is my own creation and I've gotten many compliments on the cookies.
Provided by LizCl
Categories Drop Cookies
Time 32m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Mix dry ingredients together.
- In a large mixing bowl, cream together the butter, brown sugar and vanilla.
- Add the egg and beat until fluffy.
- Add the dry ingredients and stir until well blended.
- Stir in chopped Heath bars, butterscotch chips and nuts.
- Drop the dough by tablespoonfuls onto parchment lined baking sheets.
- Bake at 375 degrees for 10-12 minutes.
Nutrition Facts : Calories 151, Fat 7.7, SaturatedFat 4.7, Cholesterol 16, Sodium 139.6, Carbohydrate 19.5, Fiber 0.4, Sugar 13.3, Protein 1.4
BUTTERSCOTCH TOFFEE PECAN COOKIES
I had a bag of butterscotch chips that I needed to use up, so I created this recipe. The cookies were delicious and so easy to make. Everyone that ate the cookies loved them. Hope you enjoy them too.
Provided by Anita Hoffman
Categories Cookies
Time 25m
Number Of Ingredients 10
Steps:
- 1. Mix dry ingredients together.
- 2. In a large mixing bowl, cream together the butter and brown sugar. Add the vanilla and the egg and beat until fluffy.
- 3. Add the dry ingredients to the butter-sugar mixture and blend well.
- 4. Stir in chopped Heath bars, butterscotch chips and nuts.
- 5. Drop the dough by tablespoonfuls onto parchment lined baking sheets.
- 6. Bake at 375 degrees for 10-12 minutes.
BUTTERSCOTCH TOFFEE COOKIES
With its big butterscotch and chocolate flavor, my cookie stands out. I like to enjoy it with a glass of milk or a cup of coffee. It's my fallback recipe when I'm short on time and need something delicious fast. -Allie Blinder, Norcross, Georgia
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 5 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 95 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 70mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTERSCOTCH TOFFEE COOKIES
These soft and chewy cookies are bursting with butterscotch and chocolate toffee, and only 5 ingredients.
Provided by Six Sisters Stuff
Yield 36
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees F.
- In a large bowl beat the eggs and oil until well blended. Gradually add in cake mix and mix well.
- Fold in butterscotch chips and toffee bits until well blended.
- Roll into 1 to 1 1/2 inch balls and place on greased baking sheet.
- Bake 10-12 minutes or until golden brown.
- Cool for a minute on cookie sheet, then remove to a wire rack to finish cooling.
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