Butterscotch chips and pecans make a delightful tasty cookie.

Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

    Advertisement
  • In large bowl, cream butter and brown sugar until fluffy. Add eggs and vanilla; beat until smooth.

  • In medium bowl, combine flour and baking soda. Add dry ingredients to creamed mixture; stir until a soft dough forms. Stir in butterscotch chips and pecans.

  • Drop tablespoonfuls of dough 2 inches apart onto a greased baking sheet. Bake 7-9 minutes or until bottoms are lightly browned. Transfer cookies to wire racks to cool. Store in single layers between waxed paper in an airtight container.

Nutrition Facts

244.6 calories; 1.8 g protein; 29.2 g carbohydrates; 29.1 mg cholesterol; 74.4 mg sodium. Full Nutrition

Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/27/2011
Based on the suggestions of others I increased the flour to 2 cups and decreased the butterscotch chips to 1 1/2 cups. These were a HUGE hit amongst my coworkers this morning. P.S. Use a small scoop to drop the dough. They spread quite a bit when they bake. Also they're kind of like a candy/cookie hybrid so smaller is better. (You can have more than one if you like...) Read More
(13)

Most helpful critical review

Rating: 1 stars
12/14/2012
i followed it exactly and it did not look appetizing it looked like soup Read More
(5)
38 Ratings
  • 5 star values: 20
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
01/27/2011
Based on the suggestions of others I increased the flour to 2 cups and decreased the butterscotch chips to 1 1/2 cups. These were a HUGE hit amongst my coworkers this morning. P.S. Use a small scoop to drop the dough. They spread quite a bit when they bake. Also they're kind of like a candy/cookie hybrid so smaller is better. (You can have more than one if you like...) Read More
(13)
Rating: 5 stars
08/20/2006
After reading the other reviews I increased the flour to 2 cups and the resulting cookie was delicious. Read More
(8)
Rating: 1 stars
12/13/2012
i followed it exactly and it did not look appetizing it looked like soup Read More
(5)
Advertisement
Rating: 3 stars
08/16/2008
These were very good first coming out of the oven per my kids but they were not too thrilled after they cooled. For me personally they are very very sweet but the kids enjoyed them when they were warm. It has been a few days and I still have cookies leftover which is not a good sign. Sorry Read More
(4)
Rating: 5 stars
03/12/2007
These cookies are soooooo good! I baked a pan of them with the recipe as is. I thought they had spread a bit too much so added more flour like the other reviewers had said. I should have tasted them first. I was very disappointed that I'd added the flour. Yes the cookies spread but if you don't overbake them they come out nice and chewy leaving me wondering if they are a cookie or a candy--a very good quality for a cookie named "chewies". Definitely don't add more flour!!!!! I was so disappointed with the flavor of them--they tasted like a toll-house cookie wannabe. And they were bland--too floury and maybe needed salt. I think the cookies turn out so differently for people because we all have different ovens of varying age and quality. Buy an oven thermometer and see if you are baking at the temperature your thermostat says. Read More
(4)
Rating: 4 stars
01/11/2012
Yummy cookies if you love butterscotch. Read More
(2)
Advertisement
Rating: 4 stars
08/01/2004
The first time I used this recipes I found that my batter was extremely runny and the cookies came out somewhat flat. They still tasted good although a little too sweet. The second time I made this recipes I added more flour. (I don't know how much flour I actually ended up adding. I just mixed it in until the dough resembled chocolate chip cookie dough.) The second time I also chose to bake them in a cake pan and make bar cookies out of them. My coworkers absolutely loved these. I also made it without the pecans as some of my coworkers don't eat nuts. I would definately make this again but only with the extra flour! Read More
(2)
Rating: 2 stars
01/20/2009
These were OK. I had a package of butterscotch chips in my pantry that I wanted to use up. The cookies were very thin (which is OK) but way too sweet. I probably won't make them again. Read More
(2)
Rating: 5 stars
12/10/2005
Good cookie! I had to use a large toaster oven and the first set of cookies did come out a little flatter than your normal cookie but after that the rest of the batches came out fine. I don't think you need to grease your pan. Also the batter is wetter than a regular cookie one but I think that's what makes it chewier...It is called Butterscotch chewies after all! I guess you could put in more flour as I read another reviewer suggest but my husband prefers chewier cookies. Read More
(1)