Ok, seriously? I wrote a whole post for this and then it mysteriously was deleted. Gah! Well, here is attempt #2.
Although I thought that this could never happen, these cookies seem to have supplanted the Chocolate Brownie Cookies as my favourite. They have also created in me an addiction to toasted pecans (so yummy, and they make my apartment smell nice). This was the first cookie that I ever made using instant pudding mix, and let me just say, whoever originally thought to do that was a GENIUS. I will be altering all of my future soft-cookie recipes to include it. The original version of this recipe called for butterscotch flavoured pudding mix (in keeping with the theme of the cookie, obviously), but that seems to be the one pudding type that Key Food (my usually fabulous local grocery) does not stock. I made several batches using different flavours, and the white chocolate ones were voted the best.
Butterscotch Toasted Pecan Cookies
2/3 c pecans, coarsely chopped
2 1/4 c (280 g) all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 c (225 g) butter, softened
3/4 c (150 g) brown sugar, packed
1/4 c (50 g) white sugar
1 package white chocolate pudding mix
2 eggs
1 tsp vanilla extract
2 c butterscotch morsels
1. Preheat oven to 350oF. Place pecans on a cookie sheet and toasted for 8 minutes or until aromatic. Set aside to cool. Line two baking sheets with parchment paper.
2. Stir together the flour, baking soda and salt. Set aside. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Stir in butterscotch morsels and cooled, toasted pecans.
3. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Remove to wire racks to cool.
Makes about 30 cookies
