Butterscotch Pecan Cookies

This recipe incorporates butterscotch chips and instant butterscotch pudding to deliver a full punch of butterscotch goodness.

INGREDIENTS

1 cup chopped pecans

10 Tablespoons melted unsalted butter

1/2 cup sugar

1 box (1/2 cup) instant butterscotch pudding mix

1/3 cup light brown sugar

1 large egg

1 egg yolk

1 1/2 tsp vanilla

1 1/2 cups all purpose flour

1 1/2 tsp salt

1 1/2 tsp baking soda

1 1/2 cups butterscotch cups

INSTRUCTIONS

Preheat oven to 400 degrees. Line baking sheet with parchment paper,

In mixer, combine melted butter, sugar, brown sugar and pudding mix. Mix on m edium high speed for 3 - 4 minutes. Scrape down sides and add egg and egg yolk and vanilla. Beat again. Mix in flour, salt and baking soda. Add chips and pecans until just combined.

Play dough on prepared baking sheet, using one rounded tablespoon per cookie. Bake 6 - 8 minutes. Allow to cool on baking sheet for 5 minutes. Then, cool completely on wire racks. Store in airtight container.

Makes 32 cookies

Butterscotch Bars

Ingredients

2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter
1 1/2 cups brown sugar
2 eggs
1 Tablespoon water
1 1/2 cups quick cooking oatmeal, uncooked
1 12-ounce package butterscotch chip

Instructions

Preheat oven to 375 degrees. In small bowl, combine flour, baking powder, baking soda and salt. Set aside. In another bowl, combine butter, brown sugar, eggs and water. Beat until creamy. Gradually add flour mixture. Stir in oats and butterscotch chips.
Spread in greased 15x10x1 inch pan.
Bake for 20 - 25 minutes. Cool and cut into bars.