Double Butterscotch Cookies with Toasted Pecans

Double Butterscotch Cookies with Toasted Pecans

1 cup (2 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
2 eggs
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
12 ounces butterscotch morsels
1 cup toasted, chopped pecans

Preheat oven to 350 degrees F. Lightly grease or spray cookie sheets.

Cream butter and sugar on medium speed until light, about 2 minutes. Beat in eggs and vanilla. In a separate bowl, whisk together flour, baking soda, and salt. Beat dry ingredients into butter-sugar mixture to make a soft dough. Stir in butterscotch morsels and pecans.

Drop dough by tablespoonfuls onto cookie sheets. Bake for 9 to 10 minutes, or until light golden. Let cookies stand on baking sheets for a minute, then remove to wire racks to cool.

Makes approx. 4 1/2 dozen cookies