Normally I try to use only ingredients for my bakes that can be easily purchased all over the world. At least that is my goal… Sometimes you need to order some ingredients for my recipes online, but I am really trying to not use fancy-schmancy stuff you can only get in certain countries. Today is different. Sorry about that. I used butterscotch chips für these Pecan Butterscotch Cookies (the name is giving it away already) you can hardly get here in Germany. Again – sorry ;) But I might have a little tip for you how to replace them if you can’t get hold of them. I am not that mean and showing you delicious cookies and then telling you that you will never be able to recreate them :P
Some time ago I was in Canada with some of my favorite blogger friends to hunt wild blueberries. Even though we enjoyed the time out on the fields, we were really excited to go shopping in Canada. Shops full of stuff we don’t have in Germany and stuff we don’t even know :P Most people of our group went straight to the DIY shops – I was more interested in the baking ingredients aisle in the supermarkets… who would have guessed :P
Every time I am traveling, I love to go to local supermarkets and just go through the aisles and look at what they have – the packaging, the stuff you can’t get at home etc. In the US and Canada, there is not much new to discover cause I have been several times in both countries already and know what’s going on when it comes to shopping :P BUT… I still find stuff I like to take home cause we don’t have it here in Germany… for example the butterscotch chips I used for these cookies. They are actually from Halifax ;)
I mentioned it at the beginning – even though I like to buy that kind of ingredients on my travels, I hardly use them for my recipes on here. Normally I want people to be able to bake everything I make. Without trouble finding ingredients. Normally ;) This time I could not resist. I love the butterscotch flavor and I wanted to share this recipe with you cause the cookies are really good! If you can’t find butterscotch chips in stores or online, you could try and replace them with soft caramels and some white chocolate or white chocolate and dulce de leche. Butterscotch chips do not have any chocolate in them, but I think the flavor combination of the white chocolate and caramel is a good match here.
I also found a website that explains how to make butterscotch chips at home with easy to get ingredients. Haven’t tried that cause I still have a bag of chips from the store, but this could be a good way to get those butterscotch chips for your future bakes ;)
INGREDIENTS / ZUTATEN
1/2 cup (115g) butter, melted and cooled to room temperature
3/4 cups (150g) brown sugar
1/4 cup (50g) sugar
1 large egg
1 tsp. vanilla extract
1 1/3 cups (180g) all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
2 oz. (60g) pecans, chopped
2 oz. (60g) butterscotch chips
115g Butter, geschmolzen und handwarm
150g brauner Zucker
50g Zucker
1 Ei (L)
1 TL Vanille Extrakt
180g Mehl (Type 405)
1/2 TL Natron
1/4 TL Salz
60g Pekannüsse, gehackt
60g Butterscotch Chips
DIRECTIONS / ZUBEREITUNG
2. Add the sugars and melted butter to a large bowl and mix for about 1-2 minutes until the mixture gets creamy and light. Add the egg and mix in well. Add the vanilla extract and mix in. Mix the flour with the baking soda and salt. Add to the bowl and mix until just combined. Add the pecans and butterscotch chips and fold in. Place the dough in the fridge for 30 minutes to cool down.
3. Preheat the oven to 360°F (180°C). Line a baking sheet with baking parchment. Use a cookie scoop or two tablespoons and place dough balls (about 2 tbsp. each) with enough space (about 1.5 in/4cm) on the baking sheet and bake for about 12 minutes. The edges of the cookies should be firm, but the center should still be a bit soft. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely.
2. Die beiden Zuckersorten mit der geschmolzenen Butter in eine große Schüssel geben und dann auf höchster Stufe hell und cremig aufschlagen. Das Ei dazugeben und gut unterrühren. Den Vanille Extrakt zugeben und unterrühren. Das Mehl mit Natron und Salz vermischen, zur großen Schüssel dazugeben und nur kurz unterrühren. Die gehackten Nüsse und Butterscotch Chips unterheben und dann für mindestens 30 Minuten in den Kühlschrank stellen.
3. Den Backofen auf 180°C (360°F) vorheizen. Ein Backblech mit Backpapier auslegen. Mit einem Cookie-/Eisportionierer oder zwei Esslöffeln Teig mit genügend Abstand (etwa 4cm/1.5 inches) auf das Blech setzen und dann für etwa 12 Minuten backen. Die Ränder der Kekse sollten fest sein, die Mitte aber noch weich. Aus dem Ofen nehmen und die Kekse ein paar Minuten auf dem Blech abkühlen lassen, dann auf einem Kuchengitter komplett auskühlen lassen.
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Here is a version of the recipe you can print easily.
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Pecan Butterscotch Cookies
- Prep Time: 15
- Cook Time: 12
- Total Time: 60
- Yield: 14 1x
Description
Delicious cookies with crunchy pecans and sweet butterscotch chips – great combination!
Ingredients
- 1/2 cup (115g) butter, melted and cooled to room temperature
- 3/4 cup (150g) brown sugar
- 1/4 cup (50g) sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1 1/3 cups (180g) all-purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2 oz. (60g) pecans, chopped
- 2 oz. (60g) butterscotch chips
Instructions
- Melt the butter and let cool down again. Chop the pecans and set aside.
- Add the sugars and melted butter to a large bowl and mix for about 1-2 minutes until the mixture gets creamy and light. Add the egg and mix in well. Add the vanilla extract and mix in. Mix the flour with the baking soda and salt. Add to the bowl and mix until just combined. Add the pecans and butterscotch chips and fold in. Place the dough in the fridge for 30 minutes to cool down.
- Preheat the oven to 360°F (180°C). Line a baking sheet with baking parchment. Use a cookie scoop or two tablespoons and place dough balls (about 2 tbsp. each) with enough space (about 1.5 in/4cm) on the baking sheet and bake for about 12 minutes. The edges of the cookies should be firm, but the center should still be a bit soft. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely.
Notes
- Enjoy baking!
