Ingredients
|
1/2
|
cup
|
butter, softened
|
|
1
|
cup
|
packed brown sugar
|
|
1/2
|
cup
|
granulated sugar
|
|
1
|
|
egg
|
|
1 1/2
|
tsps
|
vanilla extract
|
|
1 3/4
|
cups
|
all purpose flour
|
|
1 1/2
|
cups
|
cooked Blue Ribbon® White Rice
|
|
1
|
tsp
|
salt
|
|
1/2
|
tsp
|
baking powder
|
|
1/2
|
tsp
|
baking soda
|
|
1
|
pkg
|
(11 oz.) butterscotch chips
|
|
1/2
|
cup
|
chopped pecans
|
Cooking Directions
Heat oven to 375°F. In large bowl add butter, brown sugar and white sugar. Beat at medium high speed, scraping bowl, until creamy. Add egg and vanilla. Continue beating, scraping bowl, until mixture is creamy.
In medium bowl stir together flour, cooked rice, salt, baking powder and baking soda.
Add rice mixture to sugar mixture. Continue beating at medium speed, scraping bowl, until well mixed. Stir in butterscotch chips and pecans.
Drop heaping teaspoons of cookie dough on parchment lined cookie sheets. Bake until cookies are light golden brown (8 to 10 minutes). Let cool on cookie sheets then remove from wire rack.