1: I used a 1/2 cup of Splenda/stevia in place of the granulated sugar
2: I didn’t bother just adding the yolk of the second egg I just added a whole second egg
3: before dropping the cookies onto the sheet I put pecan crumbs into a plate and dropped the dough balls into the pecan crumbs so that the bottoms of the cookies were pecan crusted.
I thought about making a log with the dough and rolling it to add the pecans that way but was too impatient, the dough was too soft and I added too many butterscotch chips for a knife to go through.
Perhaps if I chilled it before cutting. I will try that next time !

You probably just need to bake them a few minutes longer! Some ovens are cooler or hotter than others. Do you happen to have a thermometer in your oven?

I had the same thing happen! The cookies never “set.” I spooned the flour into measuring cup, then leveled off. Dough sat maybe a couple minutes over 20 min.

I left the dough alone for an hour versus 20 minutes as instructed; the dough was lighter and fluffier than play dough. I portioned 6 cookies per sheet and baked for 11 minutes so the edges were golden and crunchy. Followed the rest of the directions and fell in love. Definitely remaking these.

these are so good. me and my family ate them up so fast that I made them twice in one week. Something I realized while making them, maybe this will help some of yall. The first time I made them, I let the butter cool maybe 5-10 minutes before adding the sugar and everything and they turned out just like the picture. The second time I made them they were flat, tasted the same, but flat. The only thing I did different was throw everything else in there as soon as I took the butter off heat. So, maybe that’s what a lot of yall have been doing when they turn out flat. I hope this helps you guys! ❤️