These Butterscotch Pecan Cookies Are Irresistible Thanks to This Unexpected Ingredient

Ingredients

• 150 g pecan halves (5 1/4 ounces; 1 1/4 cup)
• 225 g unsalted butter (8 ounces; 16 tablespoons)
• 200 g white or lightly toasted sugar (7 ounces; 1 cup)
• 215 g dark or light brown sugar (7 1/2 ounces; 1 cup lightly packed)
• 2 large eggs, cold from the fridge
• 2 teaspoons (10 ml) vanilla extract
• 70 g white miso paste (2 1/2 ounces; 1/4 cup)
• 225 g all-purpose flour (8 ounces; about 1 3/4 cups)
• 225 g spelt flour (8 ounces; about 1 3/4 cups)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon (4 g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 180 g butterscotch chips (8 ounces; about 1 cup), plus 45 g (2 ounces; about 1/4 cup) to finish
• Flaky sea salt, such as Maldon, to finish

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