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Butterscotch Chewies

Butterscotch Chewies

Mary Grace

Mary Grace

Butterscotch chips and pecans make a delightful tasty cookie.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 74 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In large bowl, cream butter and brown sugar until fluffy. Add eggs and vanilla; beat until smooth.
  3. In medium bowl, combine flour and baking soda. Add dry ingredients to creamed mixture; stir until a soft dough forms. Stir in butterscotch chips and pecans.
  4. Drop tablespoonfuls of dough 2 inches apart onto a greased baking sheet. Bake 7-9 minutes or until bottoms are lightly browned. Transfer cookies to wire racks to cool. Store in single layers between waxed paper in an airtight container.
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Reviews

Marty
8

Marty

1/27/2011

Based on the suggestions of others, I increased the flour to 2 cups, and decreased the butterscotch chips to 1 1/2 cups. These were a HUGE hit amongst my coworkers this morning. P.S. Use a small scoop to drop the dough. They spread quite a bit when they bake. Also, they're kind of like a candy/cookie hybrid so smaller is better. (You can have more than one if you like...)

cicada77
6

cicada77

8/20/2006

After reading the other reviews, I increased the flour to 2 cups and the resulting cookie was delicious.

arqualls
5

arqualls

12/13/2012

i followed it exactly and it did not look appetizing it looked like soup

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