Description
Delightfully soft and tender Butterscotch Pudding Cookies loaded with butterscotch chips, chocolate chips, and white chocolate chips. These melt-in-your-mouth cookies combine the rich flavor of butterscotch pudding mix with a perfect balance of sweetness and texture, making them an irresistible treat for cookie lovers.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/2 cup quick oats
- 2 cups all-purpose flour
- 1 (3.4 ounce) box instant butterscotch pudding mix (dry mix only)
- 1 teaspoon baking soda
- 1/2 teaspoon Kosher salt
Add-ins
- 1 cup butterscotch chips (more if desired)
- 1/2 cup chocolate chips (more if desired)
- 1/2 cup white chocolate chips (more if desired)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and gather all the ingredients to ensure smooth and efficient preparation.
- Cream Butter and Sugars: In a large mixing bowl, cream together the unsalted butter, light brown sugar, and granulated sugar until the mixture is light and fluffy. This creates a smooth base for your cookies and ensures they will be tender.
- Add Eggs and Vanilla: Add the eggs one at a time along with the vanilla extract, beating well after each addition until fully incorporated. This step helps bind the ingredients and adds moisture.
- Combine Dry Ingredients: In a separate bowl, combine the quick oats, all-purpose flour, instant butterscotch pudding mix, baking soda, and Kosher salt. Stir these together to evenly distribute the leavening agents and flavors.
- Mix Dry Into Wet: Gradually add the dry ingredient mixture into the butter and sugar mixture, stirring slowly until just combined. Be careful not to overmix to keep the cookies tender.
- Fold in Chips: Gently fold in the butterscotch chips, chocolate chips, and white chocolate chips by hand to evenly distribute them throughout the dough.
- Form and Bake Cookies: Drop the dough by small spoonfuls onto the prepared baking sheet. For extra indulgence, press a few extra chocolate chips on top of each cookie. Bake in the preheated oven for 8-10 minutes until the edges are set but the centers are still soft.
- Cool and Store: Remove the baking sheet from the oven and allow the cookies to cool completely on a wire rack. Once cooled, store them in a sealed container to maintain freshness.
Notes
- These cookies are super soft and tender due to the addition of instant butterscotch pudding mix.
- Feel free to customize the amount and type of chocolate chips to your preference for varying flavor profiles.
- Use parchment paper or silicone baking mats to prevent sticking and make cleanup easy.
- Store cookies in an airtight container at room temperature for up to one week.
- For thicker cookies, chill the dough for 30 minutes before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 175 kcal
- Sugar: 15 g
- Sodium: 109 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 29 mg
