Pecan Cookies

2 ¼ cups flour

1 tsp baking soda

1 ½ sticks unsalted butter

1 cup granulated sugar

1 box (3.4oz) instant vanilla pudding mix

2 XL eggs, beaten well

1 tsp Mexican Vanilla

1 ½ cups Texas Native Pecans, chopped

1 cup LILY'S White Chocolate No Sugar Added Baking Chips

½ cup Butterscotch Chips, freezer for 15 minutes then pulsed 3 times in small processor, or broken up

24 Pecan Halves

Preheat oven to 350°.

Line cookie sheets with parchment paper and set aside.

Whisk together baking soda and flour and set aside.

Cream together butter and sugar.

Add the pudding package and beat until well blended.
Add eggs and vanilla extract.

Slowly add the flour and mix until just combined.

Stir in chopped pecans and chips.

Scoop 1” balls and place on your cookie sheets. Press down slightly. Place pecan on top.

Bake for 10-12 [10 MINUTES TESTED] minutes. Cookies will not look done. Let cool 5 minutes then transfer to cooling rack for 30 minutes.

"one of the best tasting and easiest to cookies to have on your holiday table, picnic basket or party tray, you can't go wrong with this wonderful creation from The Bar Nothing Ranch"