I’ve never been a huge fan of butterscotch – per se. It has always been a little too sickly sweet and rudely rich for my princess palate.
However, I had a “butterscotch dream” recently (details upon inquiry) and figured I’d better get baking in the kitchen!
Thus, for my gluten-free babes: Gluten Free Chocolate Chip Butterscotch Pecan Cookies.
Gluten Free Chocolate Chip Butterscotch Cookies
16 Tbs. grass fed butter, room temperature
1 1/2 cups white sugar
2 large eggs
3/4 tsp. vanilla extract
1 tsp. baking soda
1 tsp. baking powder
2 1/2 cups Pamela’s Artisan Gluten Free Baking Flour
11 oz. milk chocolate chips
11 oz. butterscotch chips
1 cup chopped pecans
Preheat the oven to 350 degrees.
Cream together the butter and sugar until light and fluffy. Add the eggs and vanilla and whip until smooth. Sift in the baking soda and powder, as well as the flour and stir until well combined.
Fold in the chocolate chips, butterscotch, and pecans.
**To avoid the cookies from melting together on the cookie sheet (I neglected this aesthetic), chill the dough for several hours.
Line three baking sheets with parchment paper and plop 1″ round scoops of dough, evenly spaced on the sheet.
Bake for about 15 minutes.
Remove from the oven and allow to cool directly on the cookie sheet until nice and gooey!
