A classic ice cream flavor, butter pecan is turned into a cookie.
9 dozen 1½ inch cookies
3 cups unsifted all-purpose flour
½ teaspoon baking soda
1⅓ cups unsalted butter, softened
1 cup sugar
1 teaspoon salt
1 teaspoon vanilla
1 large egg
¾ cup chopped pecans
2 cups GUITTARD BUTTERSCOTCH CHIPS
Preheat oven to 375ºF. Line baking sheets with parchment.
Combine flour and soda in a small bowl. Set aside.
In a large mixing bowl cream butter, sugar, salt and vanilla on medium speed until light. Beat in egg until fluffy. Reduce speed to low, add flour one cup at a time, just until combined. Stir in pecans and butterscotch chips.
With a small scoop or 2 teaspoons, form small balls of dough less than one inch in diameter. Place on parchment lined baking sheets, allowing 2 inches between cookies. Flatten balls with the bottom of a glass to about ¼ inch in height. Bake for 8-10 minutes or until brown around edges but tops are still pale. Transfer to racks to cool. Store in airtight container.