1 1/2 c. light brown sugar
2 sticks butter
1 egg yolk
2 c. flour
1/2 tsp. salt
1 c. chopped pecans
1 c. chocolate chips
1 c. butterscotch chips

Place the chopped pecans on a cookie sheet and toast them in a 350 degree oven for about 5 minutes (or until they start to brown and smell wonderful).

Cream butter, sugar and egg yolk. Add flour and salt. Stir in toasted pecans and the chocolate and butterscotch chips.

Mound dough by tablespoonfuls onto greased cookie sheet (about 2 inches apart). Flatten slightly with fingers. Bake 350 degrees for about 15 minutes, or until dry in appearance and still slightly soft to the touch. Cool on rack. Store in airtight container.