Loaded Butterscotch Toffee Pecan Cookies

Step 1

Sift together the flour, baking powder, baking soda and salt. Set aside.

Step 2

Using an electric mixer, cream together the softened butter, light brown sugar, granulated sugar and vanilla extract. until fluffy and light beige in color. About 2 minutes.

Step 3

Add the eggs one at a time beating well after each addition.

Step 4

Gradually add the dry ingredients to the creamed mixture. Stop and scrape the sides of the bowl periodically. After all of the flour has been added beat for 1 minute.

Step 5

By hand, mix-in the butterscotch chips, pecan pieces and bits-o-brickle until evenly distributed in the dough.

Step 6

Cover and chill for at least 1 hour or overnight.

Step 7

To prepare: Preheat the oven to 350°F and line 2 cookie sheets with parchment paper.

Step 8

Use a 2 oz ice cream scoop to divide the dough. Place onto the cookie sheet at least 2-inches apart.

Step 9

Bake in batches for 12-15 minutes or until lightly golden. [Keep the dough chilled between batches.]

Step 10

Cool on the pan for 5 minutes then remove to a cooling rack to cool completely.