Big batch butterscotch pecan cookies

Chewy cookies that hit all the right flavour notes!

A few of you kind people have been asking why I haven’t posted in a little while. I’m excited to tell you that it’s because I’ve been super busy filming new episodes of my TV show, Paula Roy’s Favourite Foods!! It’s a whole lot of work but I really love every aspect of making the show, from selecting the recipes to writing the scripts to prepping the ingredients and then, finally, the cooking and filming itself. I can’t wait to see what my editing team does with all the footage we captured in my kitchen this week! Anyway……the show took over my life so now the laundry has piled up plus the garden’s parched and there are tons of other chores beckoning. The best way I could think of to revive myself was to do a little procrastibaking. These cookies are chewy, salty, sweet, crunchy – they’ve got so much going on! The recipe makes a really big quantity (8 dozen!!) so I usually freeze 6 or 7 dozen dough balls when I make a batch, then just bake up just one or two dozen at a time. That way, you’ve got ready-to-bake-fresh cookie dough on hand for any occasion. They’re a real family favourite around here and I’m happy to share this fabulous recipe.

butterscotch pecan cookies

Ingredients

  • 4 cups (500 g) all-purpose flour
  • 2 teaspoons (10 mL) coarse sea salt
  • 2 teaspoons (10 mL) baking soda
  • 1 1/2 cups (375 mL) butter, at room temperature
  • 2 1/2 cups (625 mL) packed dark-brown sugar
  • 3/4 cup (185 mL) granulated sugar
  • 3 large eggs
  • 1 tablespoon (15 mL) vanilla extract
  • 1 cup (250 mL) butterscotch baking chips
  • 2 cups (500 mL) Skor toffee baking bits
  • 1 1/2 cups (375 mL) coarsely chopped toasted pecans

Method

  • Preheat oven to 350F. Line baking sheets with parchment paper; set aside.
  • In a medium bowl, whisk together flour, salt, and baking soda; set aside.
  • In the bowl of a stand mixer (or use a hand mixer), cream together butter and both sugars until light and fluffy, about 5 minutes.
  • Beat in eggs and vanilla. With mixer on low, gradually add flour mixture; mix just until it’s evenly incorporated. Add butterscotch chips, toffee bits, and pecans; mix just enough to combine.
  • Drop by rounded the teaspoonful (a small 1 inch cookie scoop is ideal for this) onto prepared baking sheets, leaving 2 inches between cookies.
  • Bake in preheated oven until the edges are golden but the cookies are still soft in the center, about 9 minutes. For crisper cookies, bake 10 or 11 minutes.
  • Let cookies cool on baking sheet for a few minutes so they can firm up before you transfer them to a wire rack to cool completely. Store in an airtight container.

Makes 8 dozen cookies.

About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
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4 Responses to Big batch butterscotch pecan cookies

  1. Peady says:

    These look delicious, Paula! Wow! I might make a BIG batch for my kiddos this week. I love that you always include information about freezing. Much appreciated! Thanks!

    • Paula Roy says:

      My kiddos LOOOOOOVE these cookies. They claim they enjoy baking but it’s really only the part where you get to eat the fresh-baked cookies that I like. At least with frozen dough balls on hand, their near-instant gratification can be more easily achieved! 🙂

  2. Colette Gosselin says:

    Just made a batch of your cookies on this cool Sunday afternoon. I first learned of your site from an Ottawa news at noon segment and absolutely love your recipes. I added more baking time to these cookies and would recommend to others to leave them on the baking sheet to cool before removing them as they are very soft. Always pleased to see a new post. Merci!

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