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Pecan Butterscotch Cookies Recipe

Pecan Butterscotch Cookies Recipe photo by Taste of Home

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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:

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Diabetic Friendly

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Pecan Butterscotch Cookies Recipe

Prep/Total Time: 25 min.

Yield: 21 Servings

10 10 20

Ingredients

1 cup complete buttermilk pancake mix
1 package (3.4 ounces) instant butterscotch pudding mix
1/3 cup butter, melted
1 egg
1/2 cup chopped pecans, toasted

Directions

In a large bowl, beat the pancake mix, dry pudding mix, butter and egg until blended. Stir in pecans.
Roll into 1-1/2-in. balls. Place 2 in. apart on greased baking sheets. Flatten with the bottom of a glass. Bake at 350° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool. Yield: about 1-1/2 dozen.

Editor's Note: You may substitute regular biscuit/baking mix for the complete buttermilk pancake mix.

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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Pecan Butterscotch Cookies

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Reviewed on Sep. 03, 2009 by angelbabymd

I too tried the cookies and was quite excited to try them and they were AWFUL!!!! I am glad I didn't double the batch because I threw out 8 of the 12. My husband thought I made the dog cookies. I think they forgot something.

Reviewed on Aug. 27, 2009 by motherofdogs

I made these cookies tonight. I can't print here what DH's comment was. Let's just say they might be the most awful homemade cookies he ever ate. Seriously, folks - this recipe was a waste of ingredients. Glad it didn't make many cookies. I'll shred this recipe.

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