I LOVE butterscotch and think it is a perfect addition to a chocolate chip cookie. This cookie gets a double dose of butterscotch thanks to butterscotch chips AND butterscotch pudding. I accidentally grabbed the small box of pudding (1 oz) instead of the large box (3.4 oz) but the flavor was still there and these cookies were great! I can't wait to try them again with the correct box of pudding!
Puffy Butterscotch Chocolate Chip Cookies
Recipe from Pennies on a Platter
3/4 cup sugar
3/4 cup brown sugar
1/2 cup butter, at room temperature
1/2 cup butter flavored Crisco stick (I used plain)
1 tsp vanilla extract
1 (3.4 oz) package butterscotch instant pudding mix
1/2 tsp salt
1 Tbsp baking soda
3 to 3 1/2 cups flour
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
Preheat oven to 350 degrees F.
In a large mixing bowl, beat the sugars, butter and Crisco until light and fluffy. Beat in the eggs, one at a time, then the vanilla extract. Add pudding mix; stir until incorporated.
In a small bowl, whisk together 1 cup of the flour with the baking soda and salt. Blend into the egg mixture.
Add additional flour 1/2 to 1 cup at a time until reaching desired consistency. I use a total of 3 to 3 1/2 cups flour, depending on the humidity level of the day.
Fold in chocolate chips and butterscotch chips.
Drop spoonfuls of dough on cookie sheet. (To achieve a more round, cleaner look, roll the balls of cookie dough in your hand instead of just dropping on the cookie sheet.) Bake exactly 10 minutes, rotating cookie sheets halfway through. The cookies may not look done, but that is the trick to keeping them puffy and soft. Let cookies cool on the cookie sheet on top of wire racks for 5 minutes. Remove from cookie sheets and cool completely on the cooling racks.
*Recipe Note: Make sure your baking soda has not been opened over 1 month.