Butterscotch Pecan Chocolate Chip Bar Cookies

19 Jul

Bar cookies are the best. They are easy to make and you get a lot of cookies without having to be tied to the oven, swapping out batch after batch of cookie sheets. With bar cookies, you make the dough, spread it in a baking pan and pop it in the oven. Walk away for 30 minutes or so (enough time to write a blog entry) and come back to a dozen or more yummy cookies.

These particular bar cookies – Butterscotch Pecan Chocolate Chip Bar Cookies are my hands down favorite bar cookies to make. They are like a blondie but better. Dark brown sugar and dark corn syrup give the cookies a wonderful butterscotch, almost praline-like flavor. The addition of chocolate chips satisfies the inner chocoholic and the toasted pecans provide crunch with added richness.

I first made these cookies when I was in high school for a boyfriend who was away at college. They were part of a care package I was putting together in the hopes the old saying “the way to a man’s heart is through his stomach” would prove true. Sadly, I never had a chance to find out because he dumped me before I mailed the cookies. Perhaps if he had tasted these cookies, my future would have been dramatically altered. Oh well — at least I found an amazing cookie recipe from my heartbreak.

Butterscotch Pecan Chocolate Chip Bar Cookies

2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup + 1 tablespoon unsalted butter, softened
1 1/4 cups packed dark brown sugar (light brown sugar can be used but it won’t be as rich)
1/2 cup dark corn syrup
1 egg
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
1 1/2 cups toasted coarsely chopped pecans

1) Preheat oven to 350 degrees. Spray 9 x 13 inch baking pan with cooking spray.

2) Combine flour, salt and baking soda in a medium bowl. Set aside.

3) In a large bowl, beat together butter and brown sugar at medium speed until light and fluffy, about three minutes. Beat in corn syrup, egg and vanilla until smooth, about another minute.

4) Turn mixer down to low speed and gradually added flour mixture about a 1/2 cup at a time, until fully combined. Stir in chocolate chips and pecans. Spread batter evenly in prepared pan.

5) Bake 35 to 45 minutes until cookie begins to pull away from the pan and a toothpick inserted into the center comes out clean. Cool in pan on rack.

6) Cut 4 strips lengthwise and 6 strips cross-wise.

Makes about 24 (2 dozen) cookies. Store in an airtight container for up to 3 days


2 Responses to “Butterscotch Pecan Chocolate Chip Bar Cookies”

  1. Alison July 29, 2011 at 8:51 pm #

    Mmmm, these sound fantastic, can’t wait to try it out! I’m always on the lookout for great cookie bar recipes, thanks for the inspiration šŸ™‚

  2. whatsupcupcake September 2, 2011 at 10:54 am #

    Yumm! I may need to try this for a Sweet Treats Saturday.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: