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Butterscotch-White Chocolate Cookies

Source of Recipe


From "The Wooden Spoon Cookie Book" by Marilyn Moore






List of Ingredients



• 3/4 cup (1-1/2 sticks) unsalted butter, softened
  
• 1 cup firmly packed dark brown sugar
  
• 1/2 cup granulated sugar
  
• 2 large eggs
  
• 2 tsp vanilla extract
  
• 2-1/4 cups flour
  
• 1/2 tsp salt
  
• 1/2 tsp baking soda
  
• 1 (11-ounce) pkg. white chocolate chips
  
• 1 cup chopped pecans
  






Instructions



1. Preheat oven to 375º F. Spray baking sheets with a vegetable cooking spray. In the large bowl of an electric mixer, combine the butter, brown sugar and granulated sugar. Cream until light and fluffy. Beat in the eggs and vanilla until blended, scraping down the sides of the bowl.
   
   
2. Sift or stir together the flour, salt and baking soda. Add to the butter mixture, beating until blended. Stir in the chocolate chips and pecans with a heavy wooden spoon.
   
   
3. Drop the dough by tablespoons onto prepared baking sheets, about 1 dozen per sheet. Bake cookies, one sheet at a time, 10 minutes. Let cool on sheets 2 minutes before transferring to cooling racks.
   
   Makes about 4 dozen cookies.