Butterscotch Cookie Recipe

Butterscotch Refrigerator Cookies

Refrigerator cookies are made extra-special with the addition of butterscotch and pecans.

45 min. prep time
5 dozen
555 Ratings


1 cup butterscotch-flavored baking chips
2 3/4 cups all-purpose flour
1 cup Land O Lakes® Butter, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 teaspoon baking soda
1/2 cup chopped pecans


Melt 3-5 minutes butterscotch chips in 1-quart saucepan over low heat, stirring constantly, until melted.

Place butterscotch mixture in bowl; add all remaining ingredients except pecans. Beat at low speed, scraping bowl often, until well mixed. Stir in pecans.

Divide dough in half. Shape each half into 8x1 1/2-inch roll. Wrap in plastic food wrap. Refrigerate 2 hours until firm.

Heat oven to 400°F. 

Cut rolls into 1/4-inch slices with sharp knife. Place 1-inch apart onto ungreased cookie sheets. Bake 5-7 minutes or until set. Cool 1 minute on cookie sheets; remove to cooling rack.

Recipe Tip

Dough can be refrigerated up to 1 month.

Nutrition Facts (1 cookie)

Calories: 90

Fat: 5g

Cholesterol: 14mg

Sodium: 45mg

Carbohydrates: 11g

Dietary Fiber: 1g

Protein: 1g

Recipe #5403©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

I had trouble with my first batch due to butterscotch chips hardening too quickly I reworked the first couple of steps for my second batch and had much better success.
My suggested changes: Put all ingredients except butterscotch chips and pecans into mixing bowl.
Melt 3-5 minutes butterscotch chips in 1-quart saucepan over low heat, stirring constantly, until melted.
Immediately add butterscotch mixture to bowl.
Perform remainder of directions as stated.
Excellent cookies/ I couldn't believe how quickly they disappeared
Easy and delicious!
I made these for a bake sale. Everyone who sampled them ended up buying a package...irresistible!

One thing to note: Butterscotch chips harden quite quickly after they're melted. Be sure to get your pan into some hot water immediately after you're done.
These cookies are OUTSTANDING!!! I made them for a gathering on Superbowl Sunday and they were a big hit. My only piece of advice is to let them sit on the pan for a few minutes after taking them out of the oven...one minute wasn't long enough, and I had about one casualty on every tray that fell apart because I tried to remove them from the pan too soon. They are a very soft cookie. But since I or my DF got to eat the casualties, that was fine with me!
What an easy, yummy refrigerator cookie recipe! I let the dough set up overnight and even waited to bake the second roll until the following day with no ill effects. I was very surprised by the high yield from this cookie. It was at least 5 dozen. Be sure to crush the pecans finely enough so that you don't get large pieces in the dough. If you don't, you end up with the pecan taking over some of flavor of the finished cookie. Great cookie for exchanges / gifts. Stayed fresh for over a week.

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