Quite recently a fellow transplant from Pakistan reached out and commented on how “exhilliratingly high the aroma of vanilla and sugar emanating from my oven makes me (her)”. The entire time these cookies were baking all I could think of was how perfect these would be for her, a fellow lover of butter and sugar. E, I hope you make them and know just how much I appreciate your kind words 🙂
If vanilla has soft beauty then butterscotch packs a sweet punch. It’s tempered by a subtle amount of coffee and a healthy smattering of chopped, toasted pecans. The real piece-de-resistance though is the sweet and salty sugar that these cookies roll around in before making their way on to the baking sheet. I more or less kept the original name (i.e. Salty-Sweet Butter Pecan Cookies) for the recipe out of deference to the awesome people at King Arthur Flour, but really these are Crack Cookies.
You can’t have just one.
Especially when they’re warm.