Butterscotch Pecan Cookies
Ingredients
- ½ cup (113 grams) butter cool room temperature, about 65-67°F
- ½ cup (95.5 grams) shortening
- ¾ cup (128 grams) packed brown sugar
- ½ cup (100 grams) white sugar
- 1 (3 ounces) box instant butterscotch pudding and pie filling
- 2 large eggs
- 1½ teaspoons vanilla extract
- 2¼ cups (270 grams) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups chopped pecans
Instructions
- Preheat oven to 375℉.
- Cream butter, white sugar and brown sugar together until light and fluffy.
- Add the instant butterscotch pudding and pie filling and mix well.
- Add eggs and vanilla, mix well.
- In a separate bowl, stir together the flour, baking soda, and salt.
- Add the flour mixture to the butter/sugar/egg mixture. Mix just until blended; do not over-mix.
- Stir in chopped pecans.
- Drop by rounded tablespoonsful onto a parchment paper-lined cooked sheet.
- Bake for 8-9 minutes at 375-degrees F.