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Butterscotch Cookies with Pecans

These butterscotch cookies have a unique and delicious flavor combination.  The toasted pecans atop the crispy cookie provide a perfect balance to the sweetness of the butterscotch.

Course cookies
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 40
Calories 143 kcal
Author Five Silver Spoons


  • 2 ¼ cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup butter flavored crisco
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 1 ½ cups butterscotch chips
  • ¾ cup roasted, unsalted pecan pieces


  1. Mix together the flour, salt and baking soda in a small bowl, set aside.
  2. In a stand or handheld mixer, cream the sugars and crisco together on medium high speed.  Add the vanilla in and mix on medium high speed, until combined.

  3. On medium speed, add the eggs in one at a time, mixing, until combined, after each addition.

  4. On low speed, slowly add the flour mixture.  Mix until just combined.  Do not overmix.

  5. Add in the butterscotch chips and pecans and stir with a wooden spoon, until evenly combined.

  6. Drop by the tablespoonful onto a parchment paper lined baking sheet.  Place a large pecan piece on top of the cookie and press lightly.

  7. Bake 9-11 minutes at 375F degrees.  Cool on the baking sheet for 5 minutes, then move cookies to wire rack for further cooling.  Enjoy!