WHITE CHOCOLATE PECAN AND BUTTER SCOTCH COOKIES RECIPE
Do you have specific cravings? So began these White Chocolate, Pecan, and Butterscotch Cookies! They are squidgy and chewy, with white chocolate and butterscotch swirling in your mouth around crunchy pecans and a hint of sea salt.
Ingredient
– 6 tablespoon Butter – ½ cup Golden Sugar– ⅓ cup White Sugar– 1.5 cups All-purpose Flour– 1 Egg– ½ cup White Chocolate Chunk– ½ cup Pecans chopped– ½ cup Butterscotch Chip– 2 teaspoon Vanilla Extract– ½ teaspoon Salt– ½ teaspoon Baking Soda– 1 ½ tablespoon Cornstarch– 1 tablespoon Sea Salt for sprinkling
Direction
1
Cream butter and sugars until fluffy.
Beat in egg and vanilla until smooth.
Sieve the flour, baking soda, salt, and cornflour and mix into the batter until lump-free.
2
Mix ½ cup each of white chocolate chunks, chopped pecans, and butterscotch chips into the dough to ensure even incorporation.
Chill covered for 30 minutes.
3
Warm the oven up to 350°F (180°C) and put parchment paper on a large cookie sheet.
4
Make golf-ball-sized balls out of pieces of cookie dough and place them on the baking sheet, leaving two inches of space between each one.
5
Flatten each ball a little with the palm of your hand.
6
Put them in the oven for 10 to 12 minutes, or until the edges just begin to turn a light golden brown. As they cool, they will get a little harder. When they come out, they will still be soft and doughy.
7
Take it out of the oven and sprinkle some sea salt on top. Do not try to move the cookies until they have been there for at least 10 minutes.