Happy New Years Eve! Time to sneak in one last cookie before the New Year! 😛
Soft Butterscotch Pecan Oatmeal Cookies a twist on Oatmeal Chocolate Chip
I love cookies. However, after New Years we all tend to get a little stricter in what we eat while trying to reach out New Years goals. So here is an Soft Butterscotch Pecan Oatmeal Cookies for old times sake, my last post of 2014. Let 2015 bring everyone happiness and healthiness to you. Instead of focusing on a specific goal this year I will just try and live a happier life and not let other people change that.
I find that Oatmeal cookies are always delicious because they have good texture from the old fashioned oats. There are countless ways you can change up the cookie and this time I literally just looked at what I had leftover from other recipes and that was – pecans and butterscotch.
I have never had an oatmeal cookies with butterscotch or pecans but it was a treat. The butterscotch is sweet but not overly sweet, it’s just right. Sometimes oatmeal cookies can become dry and crumbly, I hate when that happens. Luckily this recipe was far from that. My favorite cookies have a soft inside yet are a little chewy. I found this recipe on an Averie Cooks a baking blog.
I tested out some Christmas presents ( a cookie scoop and silicon baking mats) with this recipe and it was heaven! All the cookies are finally uniform and cooked evenly because of this, no messy hands while trying to make balls. I suggest if you like to bake you definitely look into one of these on Amazon. The baking mats are also amazing! You don’t need cooking spray all you do is put the cookie on the mat and it comes out perfect, it just slides right off. Amazon sells it for a pretty reasonable price and has good reviews here.
Soft Butterscotch Pecan Oatmeal Cookies
What you need:
- 1 egg
- 1 stick of softened butter
- 1/2 cup of light brown sugar packed
- 1/4 cup of granulated sugar ( a little less if you do not like it to sweet or omit it)
- 1 teaspoon vanilla
- 1 1/2 cups of old fashioned oats
- 3/4 cups of all purpose flour
- 2 teaspoons cinnamon
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- pinch salt
- 1/2 cup butterscotch chips
- 1/2 cup chopped pecans
What to do:
- Preheat the oven to 350 degrees. Mix the dry ingredients (oats, flour, cinnamon, nutmeg, baking soda, and salt) in a small bowl and set aside.
- In a large bowl or in a stand mixer. Mix the butter and sugars until incorporated beat in the egg and the vanilla. Cream until light and fluffy for about (3-5 minutes) I do not have a stand mixer so I did it by hand and it was fine.
- Slowly mix in the dry ingredients until it they are combined ( do not over mix). Fold in the pecans and butterscotch chips. Using a cookie scoop or table spoon form cookies on either a greased baking sheet or silicon mat. This recipe should make about 20 cookies. Press the center of the cookie down a little to flatten them.
- Either refrigerate dough for an hour or if you are lazy like me put it right into the oven and it still comes out perfect! Cook for 10-11 minutes. Watch when the cookies start to brown on the outside and are barley set they are done. Do not over bake them!
- Allow cookies to cool for a few minutes and move to a cookie rack and then into an air tight container to store until they are eaten!
- Try one of your cookies!