Double Butterscotch Pecan Cookies
- ½ cup butter, slightly softened
- ½ cup shortening
- ¼ cup sugar
- ¾ cup firmly packed brown sugar
- 1 packet (3.5 ounce box) instant butterscotch pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 ¼ cups butterscotch chips
- 1 ½ cups chopped, toasted pecans
Preheat oven to 350°F. In a large mixing bowl, thoroughly cream shortening and butter. Add both sugars, pudding mix, eggs, vanilla extract and beat well. In a separate medium bowl, whisk flour, salt and baking soda together. Add to creamed mixture slowly. Stir in butterscotch chips and toasted pecans. Blend just until incorporated. Drop rounded tablespoons of cookie dough 2-inches apart on ungreased cookie sheet (Kim uses a large 1 ½ tablespoon size cookie scoop). Bake 8 to 10 minutes or until lightly browned. Cookies may appear slightly undone in center, but will firm up once cooled. Let cookies cool on baking sheet 1 minute, then remove cookies and cool completely on wire racks. Store in tightly covered container at room temperature for 3 days or freeze up to 3 months.
Makes about 45 cookies.
Recipe by culinary dietitian Kim Galeaz, RDN, CD