This recipe is dedicated the one and only Aunty K. Aunty K loves turtles more than anyone else I know. When Kathy and I lived in the UK, she always stocked up on Turtles on trips home to Canada. She brought them back as a treat for everyone in her office.
Overall the cookies turned out pretty well. I didn’t have caramel chips so I used butterscotch instead. The best part of these cookies are the pecans. They are so tasty.
Turtle Cluster Cookies
Adapted From: The Joy of Baking
- 1 cup (2 sticks), unsalted butter at room temperature
- 3/4 cup, granulated white sugar
- 3/4 cup, firmly packed brown sugar
- 2 large eggs
- 1 teaspoons, vanilla
- 2 1/4 cups, flour
- 1 teaspoon, baking soda
- 1/2 teaspoon salt
- 1 cup, chocolate chips
- 1 cup, butterscotch chips
- 1 cup, chopped pecans
Preheat oven to 375 degrees F and spray cookie sheets with oil.
In the bowl of an electric mixer, beat the butter until smooth and creamy. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated.
In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate and butterscotch chips and nuts half way through mixing.
Drop a heaping tablespoon of cookie dough onto the prepared baking sheets. Bake about 10 minutes , or until the edges are golden brown. Lte the cookies set for 5 minutes before transferring them to a wire rack to cool completely.