Chewy Butterscotch Pecan Cookies: The Only Sweet Recipe You'll Need

Chewy, salty, sweet and satisfying you just might never make another cookie recipe again

I have to admit I have sometimes taken cookies for granted. I like them, but so often they’re just a utilitarian sweet treat, rather than something that elicits a ‘wow’ reaction. This recipe changes all that. A chewy cookie that offers the seductive combination of salty and sweet as well as a nutty crunch … what more could you ask for? One of the things I love most is that these cookies are so delicious (kind of like how one square of really good chocolate is sometimes just enough), that I find eating just one is enough to satisfy a sweet craving.

The recipe makes a really big quantity so I usually freeze 6 or 7 dozen dough balls when I make a batch, baking up just one or two dozen at at time. That way, you’ve got ready-to-bake-fresh cookie dough on hand for any occasion. You’ll be the star of your next book club or bake sale if you show up with these beauties.

Ingredients

4 cups all-purpose flour

2 tsp coarse sea salt

2 tsp baking soda

1 1/2 cups butter, room temperature

2 1/2 cups packed dark-brown sugar

3/4 cup granulated sugar

3 large eggs

1 tbsp pure vanilla extract

1 cup butterscotch chips

2 cups toffee bits

1 1/2 cups coarsely chopped toasted pecans

Directions

Preheat oven to 350F. Line baking sheets with parchment paper; set aside.

In a medium bowl, whisk together flour, salt, and baking soda; set aside.

In the bowl of a stand mixer (or use a hand mixer), cream together butter and both sugars until light and fluffy, about 5 minutes.

Beat in eggs and vanilla. With mixer on low, gradually add flour mixture; mix just until it’s evenly incorporated. Add butterscotch chips, toffee bits, and pecans; mix just enough to combine.

Cover bowl with plastic wrap and let sit 30 minutes at room temperature to hydrate the flour.

Drop by rounded the teaspoonful (a small 1 inch cookie scoop is ideal for this) onto prepared baking sheets, leaving 2 inches between cookies.

Transfer baking sheets to oven and bake until golden but still soft in the center, about 9 minutes. Transfer cookies to a wire rack to cool. Store in an airtight container.

Makes 8 dozen cookies.