2 1/2 c All-purpose flour
1 ts Baking soda
1/4 ts Salt
1 c Unsalted butter; at room
1 1/2 c Firmly packed dark brown sug
2 lg Eggs
1 tb Light molasses
2 ts Vanilla
1 ts Scotch whiskey; optional
1 c Pecans; toasted; chopped
3/4 c Butterscotch pieces
3/4 c White chocolate pieces
Recipe by: Mrs. Fields Preheat oven to 300 degrees. Mix together
flour, baking soda and salt in a medium-size bowl. Beat togeter
butter and brown sugar in a large bowl until smooth and creamy. Add
eggs, molasses, vanilla and whiskey, if using, and beat well, about 1
minute. At low speed, beat in the flour mixture. Stir in pecans and
the butterscotch and white chocolate pieces. Drop dough by rounded
tablespoons, 2 inches apart, on ungreased baking sheets. Bake in
preheated 300 degree oven for 18 to 20 minutes or until set. Transfer
cookies to rack to cool.
Yields
36 servings