Butterscotch Chewies

Butterscotch Chewies
45 min.
48
109kcal

Suggestions


Indulge your sweet tooth with these delightful Butterscotch Chewies, a treat that perfectly balances rich flavors and a chewy texture. Whether you're hosting a gathering or simply craving a snack, these cookies are sure to impress your guests and satisfy your cravings. With just 45 minutes of preparation time, you can whip up a batch of 48 delicious cookies that are perfect for any occasion.

The star of this recipe is the butterscotch chips, which melt beautifully and create a luscious, buttery flavor that pairs wonderfully with the crunch of chopped pecans. Each bite is a delightful combination of sweetness and nuttiness, making these cookies an irresistible choice for antipasti, starters, or even as a simple afternoon snack.

Easy to make and even easier to enjoy, Butterscotch Chewies are a fantastic addition to your dessert repertoire. The process begins with creaming together butter and brown sugar, creating a fluffy base that sets the stage for the rich flavors to come. With a few simple steps, you'll have a batch of cookies that are not only delicious but also a joy to share with family and friends. So, preheat your oven and get ready to fill your kitchen with the warm, inviting aroma of freshly baked cookies!

Ingredients

  • 0.3 teaspoon baking soda 
  • 1.5 cups brown sugar packed
  • 0.7 cup butter softened
  • cups butterscotch chips 
  •  eggs 
  • 1.5 cups flour all-purpose
  • cup pecans chopped
  • teaspoon vanilla extract 

Equipment

  • bowl
  • baking sheet
  • oven

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In large bowl, cream butter and brown sugar until fluffy.
  3. Add eggs and vanilla; beat until smooth.
  4. In medium bowl, combine flour and baking soda.
  5. Add dry ingredients to creamed mixture; stir until a soft dough forms. Stir in butterscotch chips and pecans.
  6. Drop tablespoonfuls of dough 2 inches apart onto a greased baking sheet.
  7. Bake 7-9 minutes or until bottoms are lightly browned.
  8. Transfer cookies to wire racks to cool. Store in single layers between waxed paper in an airtight container.

Nutrition Facts

Calories109kcal
Protein3.17%
Fat37.56%
Carbs59.27%

Properties

Glycemic Index
2.81
Glycemic Load
2.17
Inflammation Score
-1
Nutrition Score
1.4778260853465%

Flavonoids

Cyanidin
0.24mg
Delphinidin
0.17mg
Catechin
0.16mg
Epigallocatechin
0.13mg
Epicatechin
0.02mg
Epigallocatechin 3-gallate
0.05mg

Nutrients percent of daily need

Calories:109.2kcal
5.46%
Fat:4.64g
7.14%
Saturated Fat:1.97g
12.31%
Carbohydrates:16.47g
5.49%
Net Carbohydrates:16.15g
5.87%
Sugar:12.49g
13.88%
Cholesterol:14.24mg
4.75%
Sodium:58.28mg
2.53%
Alcohol:0.03g
100%
Alcohol %:0.14%
100%
Protein:0.88g
1.76%
Manganese:0.13mg
6.7%
Vitamin B1:0.05mg
3.16%
Selenium:2.13µg
3.04%
Folate:8.67µg
2.17%
Vitamin B2:0.03mg
1.94%
Vitamin A:97.04IU
1.94%
Copper:0.04mg
1.88%
Iron:0.32mg
1.78%
Phosphorus:15.25mg
1.52%
Vitamin B3:0.27mg
1.34%
Fiber:0.32g
1.29%
Magnesium:4.52mg
1.13%
Zinc:0.17mg
1.1%
Source:Allrecipes