Kitchen-Sink Graham Butterscotch Cookies

I created my own cookie recipe today by cleaning out the kitchen cabinets. I threw a little of this and a little of that together creating a nice butterscotch cookie with a bite of Vietnamese cinnamon brought together by a nutty pecan taste. I was rather pleased with myself as this is the first recipe I have made without a recipe. I’ve made enough cookies in my 50+ years on this earth that I figured I could wing it and hopefully get something that wouldn’t be rejected. I am proud to announce that everyone loved it!!! I hope you do, too. If you make this, please drop me a comment and let me know if you liked it or any changes you made or might suggest.



1/2 cup butter, softened

1/2 cup sugar

1/2 cup brown sugar

1 teaspoon vanilla

1/2 cup buttermilk

1/4 cup graham cracker crumbs

1 tablespoon ground flax seed

1 cup “00” flour (or substitute all purpose)

1 cup all purpose flour

1/2 teasponn salt

1 teaspoon baking powder

1 teaspoon Vietnamese cinnamon (or substitute regular cinnamon)

1/2 cup butterscotch chips

1/2 cup pecan pieces


Preheat oven to 350 degrees.

Combine butter and sugars and cream together. Add egg and vanilla and combine. Next add graham cracker crumbs, ground flax seed, flours, salt, baking powder, and cinnamon. Mix all together. Add in the buttermilk and stir again. Add the butterscotch chips and pecans and combine.

Use a cookie scoop to add to cookie trays and bake on middle rack of the oven for 13-14 minutes.

Take off pan to cool on a wire rack.