Butterscotch White Chocolate Cookies
- 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
- 1-1/2 cups butterscotch chips
- 1-1/2 cups white chocolate chips
- 1/3 cup chopped pecans
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Preheat oven to 375 degrees (F). Lightly grease and flour baking sheets; set aside. In the large bowl of an electric mixer, combine the butter, brown and granulated sugars. Cream until light and fluffy. Beat in the eggs and vanilla until blended, scraping down the sides of the bowl.
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Sift or stir together the flour, salt and baking soda. Add to the butter mixture, beating until blended. Stir in the butterscotch and chocolate chips and the pecans with a heavy wooden spoon.
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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.