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These are the quickest, tastiest cookies I've ever made. They can be varied endlessly, but I come back to this version time after time. —Trisha Kruse, Eagle, Idaho
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 1 cookie equals 88 calories, 6 g fat (2 g saturated fat), 18 mg cholesterol, 167 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.
Originally published as Pecan Butterscotch Cookies in Simple & Delicious September/October 2009, p19
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Reviewed on Oct. 08, 2012 by anghinson
I followed the recipe just as it stated and while the cookies were soft and chewy, they had no flavor and a bad after taste. Definitely a fail and I won't be making these again.
Reviewed on Sep. 18, 2012 by ladycorpse2001
I truly wish I had read ALL of the reviews before I mixed a double batch of these cookies. I took one bite and felt like I had a mouthful of pancake mix. I'm truly glad I didn't waste my box of pumpkin spice instant pudding mix.
Reviewed on Aug. 27, 2012 by anitadee1
I thought they were tasteless.No one else in family liked them either
Reviewed on Jul. 24, 2012 by emit1961
Although the photo of these cookies appears as if these are a crunchy buttery cookie mine were different, but very very good. I am camping and only have access to a countertop oven. I didn't have a small enough cookie sheet to bake as directed so I used a mini muffin pan. I also substitued low fat Bisquick mix and used mini chocolate chips instead of the pecans. I mixed the batter/dough the day before baking (kept it in the fridge) until ready to bake. I rolled into one inch balls and placed in the muffin tin. I baked at 350 for 13 minutes. The tops cracked beautifully and the texture was a muffin, not a cookie. But still awesome. i will be interested to find the Next time I make these (at home) with the cookie sheet if they are a buttery crispy cookie as the photo appears. For those that have made this cookie on the cookie sheets are they a crunchy cookie with a buttery crumb or a soft cake like cookie? Thanks!
Reviewed on Jun. 15, 2012 by dmclouston
Like a lot of people said,the recipe is so easy.I didn't have butterscotch pudding so I used vanilla and chopped some toasted hazelnuts and also used some mini chocolate chips to equal 1/2 cup.It was great.I am going to try it next time with all the ingredients the way the recipe reads.Can't understand anyone who rated it poorly.
Reviewed on Jun. 14, 2012 by ddagle
So easy & so yummy. My problem is not eating them all before my family gets any! Can't figure what others had a problem with. I did add chocolate chips.
Reviewed on Jun. 07, 2011 by joyousdeeous
After reading all the negative & positive reviews, just had to try one batch. I used buttermilk pancake mix, regular butterscotch pudding, rolled the dough into balls & flattened with sugar coated glass bottom. They were lovely...thank you for sharing.
Reviewed on Jun. 07, 2011 by DarleneT
To CeeJay~~~ You would use only 1 sugar free pudding mix. The weight in a box of regular pudding mix would result, primarily from the weight of the sugar as the sweetener. Sugar Free uses artificial sweeteners which are less volume & lighter by weight. Hope this helps. I plan to try these cookies. They sound so good & quick & easy.
Reviewed on Dec. 12, 2010 by cee-jay
Can these be made with sugar free butterscotch pudding mix? The sugar free mixes are 1 oz so guess I will need 3 boxes. Will this work??
Reviewed on Dec. 03, 2009 by cookandbaker
I'm confused by all the complaining regarding this recipe. I tried the recipe as written, and thought they were super easy to make and had a Fabulous taste!! My whole family really really loved them. I am putting them on my annual Christmas cookie list---if I can wait that long to make them again. :)
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