Butterscotch Chewies Recipe - Allrecipes.com
Butterscotch Chewies Recipe

Butterscotch Chewies

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"Butterscotch chips and pecans make a delightful tasty cookie."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings


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

Most Helpful Positive Review
Jan 27, 2011

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...)

Most Helpful Critical Review
Dec 13, 2012

i followed it exactly and it did not look appetizing it looked like soup

Aug 20, 2006

After reading the other reviews, I increased the flour to 2 cups and the resulting cookie was delicious.

Aug 16, 2008

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

Mar 12, 2007

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.

Jan 11, 2012

Yummy cookies if you love butterscotch.

Jan 20, 2009

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.

Aug 01, 2004

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!


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  • Calories
  • 245 kcal
  • 12%
  • Carbohydrates
  • 29.2 g
  • 9%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 12.9 g
  • 20%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 74 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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