I’m on the road, enjoy this blast from the Home-Ec101 past. These cookies were received with rave reviews. Enjoy.
Don’t let the idea of toasting pecans scare you away from this recipe. Simply scatter pecans on a baking sheet and place in a 300F oven for 5 – 7 minutes, stirring once. Be careful not to leave them in too long, as they will be be cooked further in the recipe. In this case, it is better to err on the underdone side.
- 3/4 cup butter, softened
- 1 cup all-purpose flour
- 2/3 cup brown sugar, packed
- 2/3 cup granulated sugar
- 1 tsp vanilla
- 2 large eggs
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 cups rolled oats (regular, not quick cooking)
- 1 generous tsp cinnamon (I like mine a little heavy on it)
- 12oz butterscotch chips
- 6oz toasted pecans
Directions after the jump.
Whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
Preaheat the oven to 375°F. Cream the softened butter, brown, and granulated sugar until fluffy.
Add the vanilla, followed by the eggs, one at a time, and mix until fully combined.
Add the flour mixture and stir until just combined.
Be sure to scrape the sides and bottom of the bowl to be sure no clumps of flour remain.
Use your hands, or a spatula if you’re squeamish, to mix in the rolled oats, followed by the butterscotch chips, and the pecans. By using your hands, you can efficiently work in the additions without overworking the flour, encouraging the formation of excess gluten. Too much gluten leads to tough cookies and who likes tough cookies? No one.
Spoon by rounded tablespoon onto a cool dry baking sheet. Be sure to leave about two inches of space between each cookie. *Bake at 375°F for 10 – 12 minutes, then allow to cool for 5 minutes on the sheet before transferring to a wire rack to cool completely.
*It is important to note that these cookies do not look done when they have completed baking. They look doughy, but will burn on the bottom if cooked past the recommended time. They will finish setting while resting on the baking sheet. I prefer to use a thin metal spatula when transferring these cookies as they may be delicate until they have finished setting.