I tried to rename these cookies because the title “brown sugar cookies” doesn’t seem to do them justice. The original recipe describes them as “butterscotch-flavored.” I would also suggest “butter pecan-flavored.” We absolutely loved them! 🙂
This recipe is from Kathleen’s Bake Shop Cookbook: The Best Recipes from Southampton’s Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads by Kathleen King, the founder of Tate’s Bake Shop. I used coarse salt and chilled the dough prior to baking. Wonderful!
Yield: about 35 cookies
- 2 cups all-purpose flour
- 1/2 tsp coarse salt
- 1/2 tsp baking soda, sifted
- 1/2 cup butter, at room temperature
- 1 cup firmly packed dark-brown sugar
- 1 egg, at room temperature
- 1 tsp pure vanilla extract
- 3/4 cup chopped pecans (I used raw pecans)
- In a large bowl, whisk together flour, salt, and baking soda.
- In the bowl of a stand mixer, cream the butter and sugar, about 3 minutes.
- Add the egg and vanilla, mix well.
- Stir in the flour mixture and pecans.
- Using a small cookie scoop, drop by tablespoons onto a plastic-wrap lined cookie sheet or container. Cover and chill for at least 1 hour or up to overnight.
- Preheat oven to 350 degrees, preferably on convection.
- Place cookies on a parchment paper-lined rimmed baking sheet.
- Bake for 12 to 14 minutes, until cookies feel firm in the center. Remove to a wire rack to cool.