Chocolate Chip Butterscotch Pecan Cookies

Preheat the oven to 375ºF. Line 2 baking sheets with parchment paper or a silicone mat. Set aside.

Whisk together the flour, baking soda, and salt in a medium bowl. Set aside until needed.

In the bowl of a stand mixer, beat together the butter, sugar, brown sugar until fluffy. Add the eggs and mix until incorporated. Mix in the vanilla. With the mixer running on low speed, gradually add the flour mixture and beat until the batter is smooth.

Remove the bowl from stand mixer and fold in the chocolate chips, butterscotch chips, and chopped pecans. Using a cookie scoop, scoop the cookie dough into the palm of your hand. Roll the cookie dough into a round ball and place on the prepared baking sheet. Repeat with the rest of the cookie dough, leaving about 1 ½ to 2 inches in between each cookie.

Place the cookies in the oven and bake until the edges are a light golden brown, about 10 minutes. Let the cookies cool for 2 minutes on the baking sheet and then transfer to a cooling rack to cool completely.

Recipe from Sunny Side Up in San Diego, who got it from Baking Bites.