Best 7 Butterscotch Pecan Cookies Recipes

BUTTERSCOTCH PECAN COOKIES

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.

BUTTERSCOTCH PECAN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, stir together the cake mix, instant pudding and flour. Add oil and egg, mix until well blended. Stir in the pecans and butterscotch chips. Batter will be somewhat crumbly.
• Scoop cookies with a small ice cream scoop or compress 1 tablespoon of dough into a ball. Place 2 inches apart on the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven, until the edges are just starting to brown. Allow cookies to cool for 2 minutes before removing from baking sheet to cool on wire racks.

PECAN BUTTERSCOTCH COOKIES

Steps:

• In a large bowl, beat the pancake mix, dry pudding mix, butter and egg until blended. Stir in pecans. , Roll into 1-1/2-in. balls. Place 2 in. apart on greased baking sheets. Flatten with the bottom of a glass. Bake at 350° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.

HONEY BUTTERSCOTCH FONDUE WITH SALTED PECAN COOKIES

Steps:

• For the shortbread: Preheat the oven to 350 degrees F. Line two baking sheets with parchment.
• In a food processor, pulse together the pecans and sugar just until sandy--do not overpulse, as you don't want a paste. Add the flour and salt; pulse until combined. Cut butter into small cubes and add to the food processor. Pulse until the mixture resembles coarse crumbs. Add the water and pulse quickly, until a rough dough forms.
• Turn out onto a lightly floured work surface and press into a cohesive dough. Roll to a 1/4-inch thickness. Using a knife or a rectangular cookie cutter, cut into 1-by-3-inch rectangles, about 24 total; re-roll scraps if necessary.
• Sprinkle the tops of the cookies lightly with sea salt. Transfer to the prepared baking sheets and refrigerate for 30 minutes.
• Bake until golden brown at the edges, 14 to 17 minutes.
• Let the cookies cool to room temperature.
• For the fondue: Combine the sugar, water and honey in a large saucepan and bring to a boil. Cook until the mixture is a deep-amber caramel color, 8 to 10 minutes.
• Carefully pour in the cream--stand back as the mixture will bubble and splatter. Once the bubbling subsides, turn off the heat and whisk the caramel until smooth.
• Whisk in the whiskey, butter, salt and vanilla.
• Pour the sauce into the fondue pots and keep warm.
• Serve the fondue with the cookies.

LOW-FAT BUTTERSCOTCH OATMEAL PECAN COOKIES

Steps:

• Spray baking sheets.
• Combine oats, flour, cinnamon and baking soda.
• Blend brown sugar, corn syrup, egg whites and maple extract.
• Combine egg mixture with oat mix.
• Stir in pecans and butterscotch chips.
• Bake 8-10 minutes at 350°F.

BUTTERSCOTCH-PECAN-OATMEAL COOKIES

Steps:

• Heat oven to 375°F. Make cookie dough as directed on pouch, adding liqueur, vanilla and cinnamon with butter, water and egg. Stir in chips, coconut and pecans.
• Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet.
• Bake 8 to 12 minutes or until golden brown and tops are almost dry. Immediately remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Store cookies in airtight container.

BUTTERSCOTCH-PECAN COOKIES

Steps:

• Cream butter; gradually add sugar, beating until light and fluffy. Add egg and vanilla; beat well. Combine flour, baking powder, soda, and salt; add to creamed mixture, mixing well (batter will be stiff). Stir in the pecans and chopped butterscotch morsels. Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake at 350 degrees for 15-18 minutes. Remove from cookie sheets; cool completely on wire racks. Yield: 5-6 dozen