Schrafft's Butterscotch Pecan Cookies

By Tingrin3

Ingredients

• (makes about 30 cookies)
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 14 tablespoons (1 3/4 sticks) unsalted butter, at room temperature
• 1 1/4 cups dark brown sugar (i prefer to use organic, which is even darker than conventional varieties)
• 1 egg, at room temperature
• 2 tablespoons nonfat dry milk
• 1 tablespoon pure vanilla extract
• 1 cup finely chopped pecans

Preparation

Step 1

preheat the oven to 375. line two cookie sheets with parchment paper or a silpat baking mat. alternatively, you can grease your cookie sheets.
whisk together the flour, baking soda, and salt in a medium bowl.
in the bowl of a stand mixer (or, alternatively, in a bowl using a handheld mixer), cream together the butter and the brown sugar on medium speed for approximately 4 minutes, until lightened in color and fluffy. add the egg and beat to combine, followed by the nonfat dry milk and the vanilla, mixing until just combined.
add the flour mixture in two additions, mixing on low until just combined. using a spoon, fold in the pecans. form cookies into rounded, heaping tablespoonfuls (you will be able to fit about 9 per sheet, unless your cookie sheets are massive). using damp fingers, gently press down each round into 2 - 3 inch discs. bake for 8-10 minutes, until lightly browned. let cool on the cookie sheet for a minute or two before removing the cookies to a rack to cool. repeat until you have a pile of golden butterscotch cookies.