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Pecan Butterscotch Cookies Recipe

Pecan Butterscotch Cookies Recipe

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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:21 servings

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

  • 1. In a large bowl, beat the pancake mix, dry pudding mix, butter and egg until blended. Stir in pecans.
  • 2. 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.

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.