I wanted a cookie that was going to be sturdy enough to make it in one piece and still taste decent after the trip through the mail. So, in came these decadent gems - imagine the flavors of a butterscotch sundae, only in cookie form with toasted salted nuts strewn throughout. As we were waiting on the rest of the butter to soften for the dough, I melted a few tablespoons worth and added a couple cups of coarsely chopped pecans. Once they began to turn a light golden and the aroma of toasted nuts crept up from the skillet, we tossed in a bit of salt and scooped the nuts into a bowl to cool down.
While the nuts cooled, we prepared the cookie dough - nothing too out of the ordinary here, we did use dark brown sugar for a bit more richness and added a few drops of rum extract. Along with the dry ingredients, we tossed in the cooled nuts and a generous cup of butterscotch chips. After testing a couple cookies in the oven to check for spreading, we found that the dough did not need to be chilled and continued scooping and baking the dough. The finished cookies were thick and slightly soft in the center, yet still mostly firm and fantastically crunchy! Toasting the pecans in melted butter extracted and intensified such a nutty depth while tossing them with the salt helped to cut through the overall sweetness. Thankfully, I got them wrapped up and dropped off before we "quality controlled" the whole batch!
Butterscotch Sundae Cookies