1 1/3 cups all purpose flour sifted (This is what the recipe calls for. I have found that I have to add a lot more flour to get the consistency I want in the baked cookie. You may want to experiment a little and bake a few to check.)
3/4 teaspoon baking soda
1/4 pound butter, cut into pieces
6 oz (1cup) butterscotch chips
2/3 cup brown sugar, packed
1 egg
3/4 teaspoon vanilla extract
1/3 cup pecans, finely cut
Sift flour and baking soda. Melt butter and butterscotch chips in double boiler. Make sure completely melted. Put melted mixture in small bowl and beat until smooth. Add sifted dry ingredients and nuts. Beat only until well mixed. Refrigerate until dough is firm (about 1/2 hour) Shape the dough into long roll or oblong 12 inches Refrigerate until the dough is firm. (I find that freezing the dough works much better. If you freeze and dough and cut it while frozen it keeps the cookies from flattening them out when cutting)
Preheat oven to 375 degrees. Cut dough into this slices, place cookies 1 1/2 inches apart of cookie sheet. Bake for 6 to 8 minutes until well browned.