Crunchy Butterscotch Pecan Cookies

These simple tea cookies are
buttery, not too sweet & delicious.
(They are similar to a Pecan Sandie.)
Pictured: Flattened cookies at the top
and puffy cookies at the bottom.

Ingredients:

1 cup (2 sticks) unsalted butter, at room temperature

1 cup packed dark brown sugar

3/4 cup granulated sugar

1 cup cooking oil

1 egg

2 teaspoons pure vanilla extract

4 1/2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon pink Himalayan or sea salt

1 (11 ounce) bag butterscotch chips (about 2 cups)

3 1/2 cups chopped pecans (12 ounces)

Method:

Preheat oven to 350*. Line baking sheets with parchment paper and set aside.

In a large bowl, cream together the butter and sugars with an electric mixer until well blended and creamy. Add the oil, egg, and vanilla and mix until well combined. 

Sift together the flour, baking soda, cream of tartar and salt. Add to the creamed ingredients, mixing just until blended in. Stir in the butterscotch chips and pecans. Scoop portions of dough onto the prepared baking sheets. (I used a 1 inch cookie scoop.) For puffy cookies, leave the dough in rounded mounds. 

Rounded balls of dough, a bit
bigger than a large marble.

Flattened portions of dough.

For flatter cookies, gently press down on the dough, to flatten slightly, before baking. Bake for 10 to 12 minutes, or until the edges of the cookies are golden. Makes 8 dozen cookies.

Notes: These cookies have a delicious flavor! I baked trays of puffy cookies to give to my parents and in-laws. I made flatter cookies to ship to family overseas. Everyone was pleased. ❤