Sweet & Salty Glazed Pecan Butterscotch Cookies

I found this recipe in one of my stepmother’s cookbooks. It’s either from “Catholic Women’s Desserts” or “Sunrise Beach, We’re Still Cooking!” If I’d bothered to take notes I would be able to give you the exact source, but I didn’t match the recipe with the book.

Luckily, my stepmother took some notes. In fact, she took notes all over this particular cookbook, and I’m glad she did because if she hadn’t scribbled her opinion next to this recipe, I probably wouldn’t have paid any attention to it. The cookie is much better than it sounds and worth a try. The edges are light and crispy and the lack of brown sugar makes the cookies a little crispier and lighter than typical chocolate chip. *But* they get extra flavor from the corn flakes.


You can see the ingredients in the original recipe above, but I changed it up a bit by halving the recipe, using butterscotch chips and adding glazed candied nuts which were surprisingly good. 


Sweet and Salty Glazed Pecan Butterscotch Cookies

1 stick (4 oz) unsalted butter, room temperature (114 grams)
1/2 cup granulated sugar (96 grams)
1 large egg
1/2 teaspoon vanilla extract
1 cup unbleached all purpose flour (135 grams)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup corn flakes cereal, crushed after measuring (big handful)
3/4 cup butterscotch chips (or sub chocolate)
3/4 cup candied pecan pieces** — omit or use regular nuts if you like

Preheat oven to 350 degree F. Line two cookie sheets with parchment paper.

Beat the butter and sugar on high speed of an electric mixer, in a large mixing bowl, for about 2 minutes or until light and creamy. Beat in the egg and vanilla; scrape sides of bowl and beat for another 30 seconds.

Thoroughly mix the flour, baking powder, baking soda and salt together in a separate bowl. By hand or using lowest speed of mixer, gradually stir the flour mixture into the butter mixture until it is almost incorporated. Add the corn flakes, chips and glazed, roasted pecan pieces and stir until ingredients are mixed and flour is fully incorporated.

Drop dough by rouned teaspoonfuls onto cookie sheets spacing about 2 ½ inches apart. Bake for 12-14 minutes or until edges are golden brown and cookies appear set.

Remove to a wire rack and cool cookies completely before serving.

Makes about 36 cookies

**For this recipe I used “B. Lloyd’s Roasted Glazed Pecans” which are sold in the salad toppings section of the grocery store. If you can’t find B. Lloyd’s, try using another glazed nut.

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  1. says

    Awesome. I love “old” books like that with someone’s notes in them. I always try to write what I thought of recipes in the books I use so that someday someone will benefit from them and know what is good! 😉 These look yummy!
    I just realized I have like 2 1/2 boxes of Rice Krispies and need to get creative with them–in a no-bake kind of way. There’s a heat advisory out today, so no oven time here!

  2. says

    Some people are diligent about not writing in their recipe books, but I like recipe books with notes, and I jot in notes from the recipes I try. It helps remember whether or not something is worth making again, and what I’d do differently next time if I think it is worth repeating with changes.
    It’s hot here too. Probably not as bad as points South of here, but hot is hot.
    I think this twist on cookies sounds good! Your picture makes them look good!

  3. says

    The title of these alone is enough to make me drool. Of all the cookies I have made I have never tried anything like these. I think the candied pecans sound brilliant!

  4. pam shank says

    These cookies do look so good. Your post did make me smile because my mother,an excellent baker,died 3 1/2 yrs ago and dad keeps bringing me boxes of her cookbooks..so many of them have these exact notes in them, especially the church ones. when you see the handwritten notes made by someone you love it just makes it all so special. Thanks for prompting some happy memories in the middle of my work day.

  5. C L says

    The local Friends of the Library loves to see me at their book sales…I walk away with at least 3 cookbooks every time! I specifically look for cookbooks with user’s notes in them, as it tells me which recipes to make first. 🙂 This cookie sounds like just the one for my friend Carol who LOVES candied pecans in just about anything. She’s going to love these! 🙂

  6. beth says

    I just took out Molly O’Neil’s book One Big Table, which collects recipes from all over our country. It includes a recipe for Cornflake Cookies which are a nod to the Milk Bar. Thought you might enjoy reading this massive cookbook.


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