A good butterscotch cookie recipe calls for 1 large egg, 2 tablespoons dry milk, 14 tablespoons butter, 1 cup finely chopped pecans and 1/2 teaspoon baking soda. You also need 1/2 teaspoon of salt, 1 3/4 cups flour and 1 tablespoon vanilla. Bake the cookies for approximately eight to 10 minutes at 375 F.
Equip the electric mixer with its paddle attachment, and add the butter and sugar to the bowl. Beat the ingredients until they are creamy, and then beat in the egg, dry milk and vanilla extract. A non-fat variety of the dry milk is preferred. In a separate bowl, sift together the flour, salt and baking soda. Slowly fold the flour mixture into the butter mixture with the electric mixer running, and then add the pecans.
Line two large baking sheets with parchment paper and place them beside the mixer. Place heaps of the batter on top of the baking sheets, evenly spacing the heaps about two inches apart. After flouring your fingers, form each of the batter heaps into a circle approximately three inches wide and place them back on the baking sheet. Bake the newly formed cookies for eight to 10 minutes, or until they are lightly browned. After baking, transfer the finished cookies to wire racks to allow them to cool.