Butterscotch, Chocolate Chips & Pecan Cookies

Ingredients

1 cup butterscotch chips

1 cup semi-sweet mini chocolate chips

1 cup chopped pecans

2 cups all-purpose flour

1/4 tsp salt

3/4 tsp baking soda

1 cup brown sugar

1/2 cup (100-115g) butter soften to room temperature

1 tsp vanilla extract

1 egg

Directions

• combine flour, salt and baking soda in a bowl and put aside
• in another bowl combine butterscotch & chocolate chips and pecans and put aside
• in a mixing bowl beat at slow speed brown sugar, vanilla and butter till light about 3-5 mins
• add egg to the batter and beat till light and fluffy
• fold in the flour mixture a scoop at a time
• finally add all the chips and nuts
• heat oven to approx 170°C
• scoop approx 1 tbsp on a non-stick baking tray, leaving some space in between each cookie
• flatten the cookie a bit as it will not spread out
• depending on the size of cookie bake 10-15 mins
• cool on a wire rack before storing in airtight container

Foodnote

Chocolate chip cookies is a must bake for hari raya because my nieces and nephews love them. This year I'm trying this recipe because I like soft cookies and also I just love butterscotch and pecans. I am using an ol skool aluminium baking tray and usually cookies don't stick to it because of the butter. I bake mine at 15min and rotate the tray in the oven around 10min into baking. This cookie is meant to be soft... but if you like crispy, please leave it a bit longer in the oven. My kitchen smells good wooaahhh. If not for Hari Raya, I will definitely make the size bigger!