Butterscotch Pecan Cookies

Chewy cookies with sweet butterscotch and buttery pecans make a perfect fall treat.

These are actually similar to traditional chocolate chip cookies except for the different chip flavor and the addition of pecans.

Butterscotch is very sweet so it pairs well with the slightly buttery pecans. In fact, I find them to reminiscent of butter pecan ice cream. Yum!

Now cookies are probably one of these easiest desserts to make, right? Just mix together some flour, sugar, butter, etc. and bake.

Buuuut…there are a few tips that can elevate your cookies from basic to decadent.

Flour Mixture

When baking, I like to use a combination of all-purpose and whole wheat flours. The whole wheat adds a subtle nutty flavor and texture while the white flour keeps the cookies soft and tender.

For cookies, I also like to add in some ground oats for, once again, that slightly sweet nutty flavor and heartiness it adds.

Of course, you can use any ratio of flours you want like more AP flour or more wheat, or omit the oats, etc. You can even use bread flour for extra chewy cookies!

As long as you have about 1 1/2 cups of flour it should be fine, though I have only worked with the ratios below.


This may seem like an unusual ingredient but using cornstarch mimics using cake flour and can help add softness and tenderness to baked goods.

It also prevents cookies from spreading too much so they stay thicker and become chewier.

It’s not an essential ingredient so you can omit it, but I would recommend trying it at least once to see if you notice a difference in your cookies.


I’m sure most people know by now, freezing or chilling cookie dough helps develop flavor and results in cookies that maintain their shape while baking, rather than spreading out too thin.

I like to make cookie dough balls first and then freeze them on a small cutting board. A cutting board fits better in the fridge or freezer than a large cookie sheet.

Just make sure to line it with parchment paper or a silicone mat so the dough doesn’t stick.

Parchment Paper

Most cookie recipes recommend placing cookie dough on an ungreased baking sheet. But I like to bake my cookies longer for a chewier texture and they tend to burn underneath if I place them directly on the sheet.

So I use parchment paper which ensures they brown properly but don’t burn. If you chilled your dough balls on parchment paper, reuse that.

I would not use a silicone mat for baking because the cookies will not brown enough.

Butterscotch chips are very sweet so I would use them sparingly.

Unless you like outrageously sweet desserts like my kids!

In that case, add a few extra right on top of the cookies after they come out of the oven. They will melt slightly creating a gooey topping.

Also, try out some of these other add-ins for your cookie dough. Though switching out only 2 ingredients like chips and nuts seems insignificant, it can completely change the whole profile of a cookie.

Flavor Variations

What My Kids Say:

11yo: These cookies have a delicious butterscotch flavor and a nice crunch from the pecans.
8.5yo: It is sweet, chewy, and delicious.

Here are Some other Recipes Featuring pecans

Oat Pumpkin Pancakes with Coconut Syrup and Pecans
Lightly spiced, these fluffy pumpkin oat flour pancakes make the perfect fall breakfast!
Check out this recipe
Pumpkin oat flour pancakes with coconut syrup and pecans.
Sweet Potato Donut with Maple Pecan Glaze
Baked donuts made with sweet potatoes and warm spices, then drizzled with a sweet and crunchy glaze.
Check out this recipe
Joby's Test Kitchen cutting board with mini sweet potato donuts with maple glaze and pecans.
Carrot Cake Cupcakes with Cream Cheese Frosting
Mildly spiced cupcakes with bits of carrots, raisins, and nuts, and topped with a luscious sweet and tangy cream cheese frosting. 
Check out this recipe
Carrot cupcakes with cream cheese frosting and grated carrot on top.
Baked Blueberry Oatmeal
Oats, maple syrup, and blueberries are baked into a chewy and cake-like oatmeal.
Check out this recipe
Square piece of baked blueberry oatmeal on plate, next to cup of coffee.

Joby's Test Kitchen butterscotch pecan cookies on parchment paper.

Butterscotch Pecan Cookies

Joby’s Test Kitchen
Chewy and soft cookies with bursts of sweet butterscotch chips and crunchy pecans.
Prep Time 1 hour 16 minutes
Cook Time 14 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 16 cookies
Calories 170 kcal


  • ½ cup (60g) wheat flour
  • ½ cup (60g) all-purpose flour
  • ½ cup (60g) oats
  • 1 tsp cornstarch, optional
  • ½ tsp baking soda
  • ½ tsp salt
  • 6 tbsps (84g) butter, slightly melted
  • ½ cup (98g) brown sugar
  • ¼ cup (48g) white sugar
  • 1 large egg
  • 1 tsp vanilla
  • ¼ -½ cup (45-90g) butterscotch chips
  • ½ cup (60g) pecans, chopped


  • In a food processor or blender, grind together the flours, oats, baking soda, salt, and cornstarch. Set aside.
  • With a hand-held mixer, beat the sugars with the butter for 1 minute until creamy. Add the egg and vanilla and beat another 15-30 seconds until incorporated. Be careful not to over beat.
  • Next, add the flour mixture and beat on low just until no more flour remains. The mixture should be crumbly at this point.
  • Finally, stir in the chips and nuts.
  • Using a cookie scoop or spoon, portion out 12-16 balls of dough onto a baking sheet or cutting board lined with parchment paper or a silicone mat. If the dough appears too soft at this point, pop it in the fridge for 10 minutes and then scoop it out.
  • Cover the dough mounds with plastic wrap and chill in the fridge or freezer for 30-60 minutes or up to 1 day. Once chilled, either bake the cookies right away or transfer the dough balls to a freezer bag, making sure to lay them flat until completely frozen.
  • Preheat oven to 350℉. Place chilled dough balls on a parchment-lined sheet and bake for 9-14 minutes. Bake for 9-11 minutes for softer cookies or up to 14 minutes for chewier cookies.
Keyword butterscotch, chocolate chip, pecans

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