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Crinkly Butterscotch Pecan Cookies

by on January 9, 2010 · 25 comments

We spent the morning at home cleaning, and that included the pantry. I had half a bag of butterscotch chips along with some butter flavored Crisco I needed to finish off, so I made half a batch of these cookies. I don’t care for butter flavored shortening in all recipes, but in this case it was pretty good. The artificial butter flavor in the shortening and the artificial butterscotch flavor in the chips cancelled each other out! Okay, not really. But they tasted kind of good together in my opinion. For less artificial butter flavor, you can use regular shortening. Just don’t use all butter or you won’t get the great texture shortening gives these cookies. They’re crinkly with crispy edges and chewy centers.

UPDATE: This cookie was so good I entered into The Secret Recipe Club Cookie Party!

butterpecancookies

5.0 from 1 reviews
Crinkly Butterscotch Pecan Cookies
 
Prep time
Cook time
Total time
 
Sweet, buttery, crunchy cookie with butterscotch and pecans
Author:
Recipe type: Dessert
Serves: 28
Ingredients
  • 1 3/4 cups (7.9 oz) all-purpose unbleached flour, spoon, sweep, level (don’t scoop and pack)
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 4 oz unsalted butter, cold, cut-up
  • 1/2 cup shortening (I used butter flavored)
  • 3/4 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 1 ½ teaspoons vanilla extract
  • 1 large egg
  • 1 3/4 cups butterscotch chips
  • 2/3 cup pecans, toasted and chopped
Instructions
  1. Mix together the flour, baking soda and salt; set aside.
  2. Beat the cold butter and shortening with an electric mixer until creamy. Add both sugars and continue beating for another two minutes. Beat in the vanilla. Scrape sides of bowl. Add egg and beat for about 30 seconds or until egg is incorporated.
  3. By hand, stir the flour mixture into the butter mixture—dough will be pretty thick. Mix in the butterscotch chips and pecans. Chill the batter for ½ hour or until ready to bake.
  4. Preheat oven to 350 degrees F. Line a couple of cookie sheets with parchment paper.
  5. Scoop dough by generously rounded tablespoons and shape into large balls. Space about 3 inches apart on the cookie sheets. Bake one sheet at a time for 12-15 minutes or until cookies are brown around the edges. They won’t be extremely brown when they come out of the oven, but if the edges are browned at all they’ve probably baked long enough. Mine took 15 minutes.
  6. With the edge of a spatula, gently nudge cookies into neat circles. Doing this will enhance the wrinkles and folds in the cookies
  7. Let cool on the cookie sheet for about 3 minutes, then transfer to wire racks to cool.
  8. Makes about 28 cookies

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Published on January 9, 2010

{ 25 comments… read them below or add one }

snooky doodle January 9, 2010 at 2:39 pm

these look ultra good. yummy :)

Cheryl January 9, 2010 at 2:55 pm

don’t you love when you can just use what you have and make something great? love it!

Katrina January 9, 2010 at 4:08 pm

I need to do some serious food cleaning out. All my stuff would make quite a cookie!
And don’t you go gettin’ all ahead of me with cleaning things out! ;)

Janet January 9, 2010 at 5:57 pm

Thanks for another great looking cookie recipe to tempt us! I, too, have bits and pieces in the pantry to use it and this recipe looks perfect for “the big clean out”! Don’t you love a new year;-)

Claire January 9, 2010 at 11:57 pm

I just made these and they are great! They really remind me of the Sharpei cookies I make. Another good way to wrinkle the cookies is to use the backs of two spoons and push together.

Anna January 10, 2010 at 8:31 am

Claire, thanks for trying the cookie recipes! They reminded me of your Sharpei cookies as well.

clumbsycookie January 10, 2010 at 3:18 pm

I love a cookie that has “crinkly” in its name :)

Amy January 11, 2010 at 10:10 am

Mmmmm… these cookies are right up my alley. I’m definitely going to be making these soon!

Jennifer January 11, 2010 at 10:15 am

Those look delcious. I don’t like butterscotch chips, so I think I’ll make these (all the better that they won’t be tempting.) I wonder how walnuts would work instead of the pecans? (I love pecans the most but am out).

Looking at this recipe, I think it’s very close to you favorite m&m cookie reicpe.

Jennifer January 11, 2010 at 10:27 am

I have what may (or very well may NOT) be a good idea. I don’t have butter flavored shortening (only regular) so I’m going to use that and browned butter. I think the browned butter will make them have a stronger flavor and will hopefully go well with the butterscotch chips.

DPLK January 11, 2010 at 12:31 pm

Hi Anna, I wanted to let you know I tried this recipe too this weekend to try to use up some of the Crisco I have, and it turned out great! That’s a great tip to poke the cookies to encourage wrinkling, although I think the healthy dose of baking soda tends to help do that too by making the cookies puff in the oven so they deflate once they come out. Loved the crunchy sandiness of the edges that the shortening gives these cookies. Thanks for the recipe!

Anna January 11, 2010 at 1:30 pm

Jennifer, I love the browned butter idea.

DPLK, I hope you post a photo on your blog :).

Julie January 11, 2010 at 9:14 pm

I made these and my four-year-old son declared them the best cookie he’s ever had in his life.

DPLK January 12, 2010 at 8:30 am

Anna, just posted about them. Got a few decent photos, enjoy! I am interested in trying them again with toffee bits instead of butterscotch chips–I’ve got a bag of toffee bits but have never used them before. How do they taste in cookies? I can imagine them either blending into the dough a little bit and becoming crispy, or staying intact and sticking to the teeth still…

Janet January 12, 2010 at 12:11 pm

I made these last night and they are AWESOME! Thank you again!!!

joan January 14, 2010 at 7:56 pm

Whoa, Nellie! I baked these today and they were fabulous. I used plain shortening (I’m out of butter-flavored stuff), and used half chocolate chips. Delicioso! They kind of reminded me of your Best Yet M&M cookies. There is something about the shortening that makes the cookie texture so excellent. You are the best, Anna!

Jennifer January 14, 2010 at 11:04 pm

I agree with Joan, very similar to the Best Yet M and M’s. I made these last night, and did brown the butter. The batter tasted really great and my family likes the cookies a lot. I also used toasted walnuts instead of pecans, as that is what I had on hand.

Jannett February 15, 2010 at 11:49 am

look yummy… :)

Katrina September 19, 2010 at 5:05 pm

The dough for these is chillin’ right now. Making cookies to take to some neighbors and realized I was almost out of butter. I used chocolate chips and butterscotch chips as I didn’t have enough butterscotch.

Katherine February 25, 2011 at 8:11 pm

I finally got around to making these today. I made them for my husband for his birthday. Really good with a nice texture. I think these would be good with some coconut thrown in. Thanks for the recipe!

Katherine September 3, 2011 at 6:51 pm

As an update, I just made these again with coconut… Amazing.

Dazzled November 26, 2011 at 9:16 pm

Made these for the boy because of his love of pecans (which i hate!) I must say they were pretty awesome pecans & all! Great recipe!

Anna November 27, 2011 at 7:57 am

Thanks for the review!

Sarah E. December 29, 2011 at 11:12 pm

I love me some butterscotch. They look super delicious :)

Stopping by from the Cookie Party

Sue February 20, 2012 at 3:21 pm

These went over SO well…friends as well as hubby LOVED them. I am usually not a fan of butterscotch chips, but these were outstanding with the toasted pecans. Thank you for posting a fabulous recipe!

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