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Melt butterscotch chips in 1-quart saucepan over low heat, stirring constantly, 3-5 minutes or until melted.
Place butterscotch mixture into bowl; add all remaining ingredients except pecans. Beat at low speed, scraping bowl often, until well mixed. Stir in pecans.
Divide dough in half. Shape each half into 8x1 ½-inch roll. Wrap in plastic food wrap. Refrigerate 2 hours or until firm.
Heat oven to 400°F.
Cut rolls into ¼-inch slices with sharp knife. Place, 1 inch apart, onto ungreased cookie sheets. Bake 5-7 minutes or until set. Cool 1 minute on cookie sheets; remove to cooling rack.