Butterscotch Pecan Cookies

Ingredients

• 1 cup unsalted butter
• 1 cup pecans, chopped
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1 1/2 cups butterscotch chips

Method

1. 1

   Melt the butter in a skillet over medium heat, swirling occasionally, until it turns golden brown and smells nutty, 5 to 7 minutes. Pour into a heatproof bowl and let cool for 20 minutes.

   5:00 · Brown the butter
2. 2

   Toast the chopped pecans in a dry skillet over medium heat, stirring often, until fragrant, about 5 minutes. Set aside to cool.

   5:00 · Toast pecans
3. 3

   Whisk together the flour, baking soda, and salt in a medium bowl.

4. 4

   In a large bowl, whisk the cooled browned butter with the brown sugar and granulated sugar until smooth.

5. 5

   Whisk in the egg, egg yolk, and vanilla extract until the mixture is glossy and slightly thickened.

6. 6

   Stir in the flour mixture just until combined, then fold in the butterscotch chips and toasted pecans.

7. 7

   Cover the dough and chill in the refrigerator for at least 30 minutes to firm up.

8. 8

   Preheat the oven to 350°F and line two baking sheets with parchment paper.

9. 9

   Scoop the dough into 1 1/2-tablespoon balls and place on the baking sheets, spacing 2 inches apart.

10. 10

    Bake until the edges are golden but the centers still look soft, 10 to 12 minutes.

    10:00 · Bake cookies
11. 11

    Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

    5:00 · Cool on sheet