Oatmeal Butterscotch Pecan Cookies
These cookies are a sweet and chewy treat packed with butterscotch chips and crunchy pecans, perfect for cozy weekends or festive gatherings.
Ingredients
Cookie Base
- 1 cup Unsalted butter, softened For that rich, buttery base
- 1 cup Brown sugar Adds moisture and deep caramel flavor
- 1 cup Granulated sugar Helps the edges crisp up
- 2 large Eggs Binds everything and keeps the center tender
- 2 teaspoons Vanilla extract Do not skip, enhances cookie flavor
- 2 and 1/4 cups All purpose flour Measure with care to avoid dryness
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt Essential even in sweet cookies
- 2 cups Old fashioned oats For chew and structure
- 1 cup Butterscotch chips Core ingredient for flavor
- 1 cup Pecans, chopped Toast them for extra flavor
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, combine the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture until just blended.
- Stir in the oats, butterscotch chips, and chopped pecans.
- Chill the dough for at least 30 minutes if possible.
Baking
- Drop rounded tablespoons of dough onto ungreased baking sheets.
- Bake for 10-12 minutes, until edges are golden and centers look slightly underdone.
- Let cookies cool on the sheet for a few minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container with a piece of bread to keep them soft. Dough can be frozen for later baking.