Mrs Fields Butterscotch Pecan Cookies
Serving Size : 30
Ingredients for prepare Mrs Fields Butterscotch Pecan Cookies
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 1/2 | c | Flour |
| 1/2 | ts | Soda |
| 1/4 | ts | Salt |
| 1 1/2 | c | Dark brown sugar - packed |
| 1 | c | Butter - softened |
| 2 | lg | Eggs |
| 2 | ts | Vanilla extract |
| 1 | c | Chopped pecans (4 oz) |
| 1 | c | Whole pecans (3 oz) |
Caramel glaze:
mrs fields butterscotch pecan cookies |
| 8 | oz | Caramels |
| 1/4 | c | Heavy cream |
recipe Mrs Fields Butterscotch Pecan Cookies
PREHEAT OVEN TO 300*F. IN A BOWL COMBINE FLOUR, SODA
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AND SALT. MIX WELL AND SET ASIDE. IN A LARGE BOWL WITH ELECTRIC MIXER, BEAT SUGAR AND BUTTER.
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MIX TO FORM A GRAINY PASTE, SCRAPING DOWN THE SIDES OF THE
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BOWL. ADD EGGS AND VANILLA, AND BEAT AT MEDIUM SPEED UNTIL SOFT AND LUMPY
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(?). ADD THE FLOUR MIXTURE AND CHOPPED PECANS JUST UNTIL COMBINED. DROP DOUGH
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BY ROUNDED TABLESPOONS 2 INCHES APART ONTO AND UNGREASED COOKIE SHEETS. PLACE 1 WHOLE PECAN IN CENTER OF EACH
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COOKIE. BAKE 23-25 MINUTES OR UNTIL COOKIE EDGES BEGIN TO BROWN LIGHTLY. TRANSFER
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IMMEDIATELY TO COOL, FLAT SURFACE WITH A SPATULA. TO PREPARE THE CARAMEL GLAZE: MELT THE CARAMELS WITH THE CREAM
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IN A SMALL SAUCEPAN OVER LOW HEAT. STIR WITH A SPOON UNTIL
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SMOOTH. REMOVE FROM HEAT. DRIZZLE COOLED COOKIES WITH THE CARAMEL GLAZE IN DESIRED PATTERN USING
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A SPOON OR FORK.
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