Crinkly Butterscotch Pecan Cookies is a recipe I’ve used for many years now. The first time I made them mainly because I needed to finish off some butter flavored Crisco, and I think I had an open bag of butterscotch morsels as well. These days I buy those ingredients so I can make the cookies.
They’re also a good cookie to make when pecans are in season, which reminds me I need to try them with some Georgia pecans! I’ve always used Texas pecans, but I guiltily admit I’ve become partial to a certain brand called South Georgia Pecan Company which I found at Publix.
Butter Flavored or Regular Crisco
For the shortening, you can use regular or butter flavored Crisco. I don’t particularly care for the butter flavored type, but I needed to use some up and found it worked really well in the cookies. The artificial butter flavoring wasn’t overpowering.
The other key ingredient in these cookies is a bag of butterscotch morsels (butterscotch chips). I used to always use Nestle, but one day I found some Hershey’s butterscotch flavored morsels and liked them better. I don’t care much for Aldi’s butterscotch morsels, and have get to try Guittard’s, which I’ve only seen on Amazon.
Crinkly Butterscotch Pecan Cookies
- 1 3/4 cups unbleached AP flour (220 grams)
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 4 oz unsalted butter, cold and cut into chunks (114 grams)
- 1/2 cup shortening (96 grams)
- 3/4 cup granulated sugar (150 grams)
- 1/2 cup firmly packed brown sugar (100 grams)
- 1 ½ teaspoons vanilla extract
- 1 large egg
- 1 3/4 cups butterscotch chips
- 2/3 cup pecans toasted and chopped
- Mix together the flour, baking soda and salt; set aside.
- 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.
- 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.
- Preheat oven to 350 degrees F. Line a couple of cookie sheets with parchment paper.
- 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.
- With the edge of a spatula, gently nudge cookies into neat circles. Doing this will enhance the wrinkles and folds in the cookies
- Let cool on the cookie sheet for about 3 minutes, then transfer to wire racks to cool.
- Makes about 28 cookies