2½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
1 cup packed brown sugar
½ cup granulated sugar
2 teaspoons pure vanilla extract
2 large eggs
1 package of butterscotch baking chips
1 1/2 cups chopped pecans
½ cup granulated sugar
2 teaspoons pure vanilla extract
2 large eggs
1 package of butterscotch baking chips
1 1/2 cups chopped pecans
1bag plain English Toffee bits
Sift together the flour, baking powder, baking soda, and salt. Set it aside. Cream together the softened butter, brown sugar, granulated sugar, and vanilla extract until fluffy and light beige in color. About 2- 3 minutes. Add the eggs one at a time beating well after each addition. Gradually add the dry ingredients to the creamed mixture, scraping the sides of the bowl periodically. Then by hand, mix in the butterscotch chips, pecans, and bits-o-brickle until evenly distributed in the dough. Cover and chill for at least 1 hour or overnight. Bake in a 350-degree oven on cookie sheets lined with parchment paper or a silicone mat. Bake in batches for 12-15 minutes or until lightly golden; keeping the dough chilled between sets. Cool in the pan for 5 minutes then remove to a cooling rack to cool completely.
Sift together the flour, baking powder, baking soda, and salt. Set it aside. Cream together the softened butter, brown sugar, granulated sugar, and vanilla extract until fluffy and light beige in color. About 2- 3 minutes. Add the eggs one at a time beating well after each addition. Gradually add the dry ingredients to the creamed mixture, scraping the sides of the bowl periodically. Then by hand, mix in the butterscotch chips, pecans, and bits-o-brickle until evenly distributed in the dough. Cover and chill for at least 1 hour or overnight. Bake in a 350-degree oven on cookie sheets lined with parchment paper or a silicone mat. Bake in batches for 12-15 minutes or until lightly golden; keeping the dough chilled between sets. Cool in the pan for 5 minutes then remove to a cooling rack to cool completely.
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