Stay at home parenting can be a lot of things: relaxing, the opposite of relaxing, fun, lonesome...but I have found it can also be extraordinarily...delicious! I have spent a lot of time prepping marvelous nutritious meals for my family in addition to finding new recipes for very unhealthy baked goods. Here is one of my favorites.
I love butterscotch but am not the biggest fan of oatmeal scotchies, the predominant designation of the butterscotch chip. In my pursuit of a cookie of a different sort, I found the following recipe. It is artery clogging, melt-away buttery fantabulous! [ I will include a link to the website in which I found this recipe below it.] I have made this recipe at least 10 times this winter--I'm sure it will be made a few more times in the months of winter that follow! I found adding 2 cups of flour made a more reliable cookie. Happy baking!
Makes about 30 cookies
- 14 tablespoons unsalted butter, room temperature
- 1 1/4 cups dark-brown sugar
- 1 large egg
- 2 tablespoons nonfat dry milk
- 1 tablespoon pure vanilla extract
- 1 3/4 cups all-purpose flour, plus more for shaping
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup finely chopped pecans
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Beat in egg, dry milk, and vanilla.
- In a medium bowl, sift together flour, baking soda, and salt. With the mixer running, slowly add flour mixture to butter mixture. Fold in pecans.
- Drop heaping tablespoons of batter onto prepared baking sheets about 2 inches apart. Lightly flour your fingers and press each piece of batter into a 3-inch circle.
- Transfer to oven and bake until lightly browned, 8 to 10 minutes. Transfer cookies to a wire rack to cool completely.