Loaded Butterscotch Toffee Pecan Cookies from Melissa's Southern Style Kitchen

Loaded Butterscotch Toffee Pecan Cookies - made dough October 2, 2023 from Melissa's Southern Style Kitchen 

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, softened

1 cup light brown sugar, packed

1/2 cup granulated sugar

2 teaspoons pure vanilla extract

2 large eggs

1 10-ounce package butterscotch chips

2 cups pecans, lightly toasted, roughly chopped

2/3 cup English toffee bits

1. In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, granulated sugar and vanilla extract until light and fluffy, 2-3 minutes.
3. Add eggs, one at a time, beating after each addition until just combined.
4. Add the flour mixture in 2 additions, mixing on low speed after each addition until just combined.
5. Add the butterscotch chips, pecans and toffee bits, mixing on low speed until disbursed.
6. Portion into golf-ball size dough balls, cover and chill for at least 1 hour or overnight.
7. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper and evenly space chilled dough balls. 
8. Bake 12-15 minutes or until edges are set and middles no longer look raw. Do not overbake. Remove from oven and let rest on baking sheet for 5 minutes then transfer to wire rack to cool completely.

I'm trying to be more open-minded about putting nuts in cookies. Of course, that open-mindedness is immeasurably helped by the fact that I only have to eat 1 taste test cookie and I give the rest away in care packages for deployed military service members for Soldiers Angels.

I've also discovered I'm okay with nuts in cookies as long as it has other add-ins. In this case, those were butterscotch chips and toffee bits. Plus the cookies baked to a reasonable thickness so I liked the texture with all three add-ins.

Butterscotch chips, when baked, smell amazing. Almost nothing beats that smell. I just wish I didn't find butterscotch so sweet to eat. Probably the only thing I would change in this recipe is to cut back on the butterscotch chips and increase the amount of toffee bits. Otherwise, this is a nice solid cookie, especially for mailing.