Description
Delightfully soft and tender butterscotch pudding cookies packed with a trio of chocolate, white chocolate, and butterscotch chips. These melt-in-your-mouth treats combine the richness of butter and sugars with the unique flavor of instant butterscotch pudding mix, creating a chewy cookie texture that’s perfect for any occasion.
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
Mix-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 and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, beat the unsalted butter together with the light brown sugar and granulated sugar until the mixture becomes light and fluffy. This typically takes about 3-5 minutes with an electric mixer.
- Add Eggs and Vanilla: Add the two eggs and vanilla extract to the creamed butter and sugar mixture. Continue beating until well incorporated and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the quick oats, all-purpose flour, instant butterscotch pudding mix (dry only), baking soda, and Kosher salt until evenly mixed.
- Mix Dry into Wet: Gradually add the dry ingredient mixture into the wet ingredients. Mix slowly to combine everything evenly without overworking the dough.
- Fold in Chips: Using a spatula or wooden spoon, gently fold in the butterscotch chips, chocolate chips, and white chocolate chips by hand, distributing them throughout the dough evenly.
- Form Cookies: Drop the dough by small spoonfuls onto the prepared baking sheet, spacing them about 2 inches apart. If desired, press additional chocolate chips on top of each cookie for extra visual appeal and flavor.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 8 to 10 minutes, or until the edges are set and lightly golden but the centers remain soft.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely.
- Store: Once cooled, store the cookies in a sealed container to maintain freshness and softness.
Notes
- These cookies are super soft and tender due to the addition of instant butterscotch pudding mix.
- Feel free to adjust the amount of chocolate, white chocolate, and butterscotch chips to suit your preference.
- Pressing extra chips on top before baking gives them a visually appealing look and extra bursts of flavor.
- Do not overbake; cookies should be slightly underbaked in the center to remain soft and chewy.
- Store cookies at room temperature in an airtight container for up to 5 days or freeze for longer storage.
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
