Recipe by Mary Grace
"Butterscotch chips and pecans make a delightful tasty cookie."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
packed brown sugar
1 1/2 cups
Based on the suggestions of others, I increased the flour to 2 cups, and decreased the butterscotch chips to 1 1/2 cups. These were a HUGE hit amongst my coworkers this morning. P.S. Use a small scoop to drop the dough. They spread quite a bit when they bake. Also, they're kind of like a candy/cookie hybrid so smaller is better. (You can have more than one if you like...)
i followed it exactly and it did not look appetizing it looked like soup
After reading the other reviews, I increased the flour to 2 cups and the resulting cookie was delicious.
These were very good first coming out of the oven per my kids but they were not too thrilled after they cooled. For me personally they are very very sweet but the kids enjoyed them when they were warm. It has been a few days and I still have cookies leftover which is not a good sign. Sorry
These cookies are soooooo good! I baked a pan of them with the recipe as is. I thought they had spread a bit too much, so added more flour like the other reviewers had said. I should have tasted them first. I was very disappointed that I'd added the flour. Yes, the cookies spread, but if you don't overbake them, they come out nice and chewy, leaving me wondering if they are a cookie or a candy--a very good quality for a cookie named "chewies". Definitely don't add more flour!!!!! I was so disappointed with the flavor of them--they tasted like a toll-house cookie wannabe. And, they were bland--too floury and maybe needed salt. I think the cookies turn out so differently for people because we all have different ovens, of varying age and quality. Buy an oven thermometer and see if you are baking at the temperature your thermostat says.
Yummy cookies if you love butterscotch.
These were OK. I had a package of butterscotch chips in my pantry that I wanted to use up. The cookies were very thin (which is OK) but way too sweet. I probably won't make them again.
The first time I used this recipes I found that my batter was extremely runny and the cookies came out somewhat flat. They still tasted good, although a little too sweet. The second time I made this recipes I added more flour. (I don't know how much flour I actually ended up adding. I just mixed it in until the dough resembled chocolate chip cookie dough.) The second time, I also chose to bake them in a cake pan and make bar cookies out of them. My coworkers absolutely loved these. I also made it without the pecans as some of my coworkers don't eat nuts. I would definately make this again, but only with the extra flour!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 116
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
This old-fashioned favorite is crispy and chewy with a candy-coated surprise.
See how a dash of cayenne pepper really draws out the chocolate flavor.
Make chocolate chip cookies without an electric mixer.