1 cup butterscotch-flavored baking chips
2 3/4 cups all-purpose flour
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.
Dough can be refrigerated up to 1 month.