Butterscotch Pecan Buttermilk Cookies
Butterscotch pecan buttermilk cookies
by Lisa Mason Drake
Baba (my mother-in-law) came by with dozens of different buttermilk cookies for us to deliver to the kids’ dad this week. And no, I’m not exaggerating. She whipped up more cookies than we’ve ever seen! One of my favorites were gone pretty quickly, and while I wasn’t about to make a late night call for the recipe, I decided to try my hand at a batch.
Here’s What You’ll Need for Butterscotch pecan buttermilk cookies:
Ingredients:
- 4 cups all-purpose flour
- 3 large eggs
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup shortening
- 1 1/2 tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
- 2 cups of pecans, crushed if desired
- 1 1/2 cups butterscotch chips
Preparation:
- Pre-heat the oven to 350 degrees.
- In a medium bowl, mix your flour, baking soda, baking powder, and salt. Set aside.
- In a stand mixer, on medium-high, mix your shortening and both sugars until it becomes somewhat fluffy.
- Reduce mixer speed to medium-low and add in your 3 eggs.
- Slowly pour the buttermilk and vanilla into the mixer and continue on medium-low.
- Add in the flour mixture slowly, and follow with pecans and butterscotch chips.
- Scoop approximately 1 1/2 tablespoon sized dough balls 2 inches apart on your baking sheet and bake for 10-12 minutes.
Cookie Flavors
We had an amazing variety of buttermilk cookies to nibble on. The favorite seemed to be the snickerdoodle batch, but there were also:
- Chocolate chip coconut pecan
- White chocolate chip coconut
- Crushed pecan and oatmeal buttermilk
Grab all your favorite toppings and the kids and grandkids for a fun afternoon in the kitchen. And if you have any tips or tricks to perfecting buttermilk cookies, we’d love to have you share in the comments!
Happy baking!
~ Lisa
