Best White Chocolate-Butterscotch Cookies

by Leanda Goss

Servings: 3 dozen

INGREDIENTS

2-1/2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 cup unsalted butter, room temperature
1-1/2 cups dark brown sugar, firmly packed
2 large eggs
1 tbsp. light molasses
2 tsp. vanilla
1 tsp. scotch whiskey (optional)
1 cup pecans, toasted and chopped
3/4 cup butterscotch pieces
3/4 cup white chocolate pieces

INSTRUCTIONS

Preheat oven to 300°F. Mix together flour, baking soda and salt in a medium-size bowl. Beat togeter butter and brown sugar in a large bowl until smooth and creamy. Add eggs, molasses, vanilla and whiskey, if using, and beat well, about 1 minute. At lowspeed, beat in the flour mixture. Stir in pecans and the butterscotch and white chocolate pieces. Drop dough by rounded tablespoons, 2-inches apart, on ungreased baking sheets. Bake in preheated 300°F oven for 18 to 20 minutes or until set. Transfer cookies to rack to cool.

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Tagged: cookies, desserts, whitechocolatecookies add tags

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