Chocolate Chip Butterscotch Bars

This recipe is from the Mrs. Field's Best Ever Cookie Book. They are really good. My 8x8 pan already had the peach cobbler in it so I used my 9x11 pan, and it worked great. I didn't have any pecans so I used walnuts and no dark brown sugar, light had to do -still good.

2 c. all-purpose flour
1/2 tsp baking soda
1 c. (packed) dark brown sugar
2 sticks (1 c.) salted butter, softened
1 large egg
2 tsp vanilla extract
4 oz chopped pecans (about 1 cup)
9 oz semi-sweet chocolate chip (about 1 1/2 cups)

Preheat oven to 300 F. Grease an 8-by-8 inch baking pan.
Combine flour soda in a medium bowl. Mix well with a wire whisk. Set aside.
In a large bowl, use an electric mixer to blend the sugar and butter. Add egg vanilla, and beat at medium speed until light and smooth. Scrape down the sides of the bowl, then add the flour mixture, pecans, and chocolate chips. Blend at low speed until just combined. Do not overmix.
Transfer batter into the prepared pan with a rubber spatula. Bake in center of oven for 35-45 minutes or until toothipick comes out clean but center is still soft. cool on rack to room temperature. cut with sharp knife into 1-by-2 inch bars.