Butterscotch Sundae Cookies

Butterscotch Sundae Cookies (Adapted from King Arthur Flour Cookie Companion)

2 cups all-purpose flour
1 teaspoon salt, divided
1/2 teaspoon baking powder
1/4 teaspoon baking soda
15 tablespoons unsalted butter, softened and divided
2 cups coarsely chopped pecans
1 1/3 cups packed dark brown sugar
1/2 teaspoon rum extract
2 large eggs
1 cup butterscotch chips

Preheat oven to 375

In a medium bowl, whisk together flour, 1/4 teaspoon salt, baking powder and baking soda.

In a medium skillet over medium-low heat, melt 3 tablespoons butter - add pecans and stir until the nuts begin to brown and toast. Stir in remaining 3/4 teaspoon salt, remove from the heat and scoop the nuts into a small bowl and set aside.

In a large mixing bowl, beat together remaining 12 tablespoons butter and sugar until well combined. Mix in rum extract. Add eggs, one at a time, beating until combined after each. Stir in flour mixture, toasted pecans and butterscotch chips.

Using a tablespoon cookie scoop, drop the dough onto parchment lined baking sheet and flatten slightly. Bake until the cookies are a rich golden brown, about 11 to 14 minutes. Remove and transfer the cookies to a wire rack to cool.

Makes about 40 cookies.

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