Try this Butterscotch Pecan Cookies recipe, or contribute your own.
Suggest a better description- preheat oven to 350
- roast pecans in oven for 12-15 min
- begin browning butter by placing butter in saucepan on med-high. Brown butter for about 5 minutes. Browning the butter can be overdone pretty quickly,
so watch a video on youtube to get a feel for what it will look like when done, but essentially should be a golden brown and will stop bubbling once it is about done.
- place granulated sugar, egg, and vanilla extract in stand mixer with whisker, and whisk about 5 min while the butter is browning
- in a separate bowl measure out the brown sugar
- after the sugar+vanilla+egg mixture has become a brownish-yellow, and the butter has browned, mix the brown sugar and butter into the sugar/vanilla/egg mixture
- mix with paddle attachment in stand mixer
- In a separate bowl, measure out and mix the flour, salt, and baking soda. Pour this 1/3 of the bowl at a time into the mixer
- pecans should be nice and toasted, and add those, along with butterscotch chips to mixture.
- refrigerate for 30 min
- take out to roll into balls
- refrigerate for 24 hours to let rest, and eat away
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (52g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 246 | ||
Calories from Fat: 131 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.6g | 19 % | |
Saturated Fat 6.8g | 34 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 37.4mg | 12 % | |
Sodium 132.9mg | 5 % | |
Potassium 76.6mg | 2 % | |
Total Carbohydrate 28g | 8 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 27g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 246
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