Description
These Butterscotch Pudding Cookies are super soft, tender, and melt-in-your-mouth delicious. Filled with a delightful combination of butterscotch chips, chocolate chips, and white chocolate chips, they offer a perfect balance of sweetness and texture. Made with instant butterscotch pudding mix, oats, and classic cookie ingredients, these cookies are easy to prepare and bake to golden perfection.
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)
- 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 Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Cream Butter and Sugars: In a large mixing bowl, use a mixer to cream together the unsalted butter, light brown sugar, and granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract and mix well until fully combined and smooth.
- Mix Dry Ingredients: In a separate bowl, combine the quick oats, all-purpose flour, dry butterscotch pudding mix, baking soda, and Kosher salt. Stir these together to ensure even distribution.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the creamed butter mixture, mixing slowly until just incorporated. Avoid over-mixing to keep 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.
- Scoop and Shape Cookies: Drop small spoonfuls of dough onto the prepared baking sheet, spacing them evenly. If desired, press a few extra chocolate chips on top for a more attractive finish.
- Bake: Bake the cookies in the preheated oven for 8-10 minutes or until edges are lightly golden but centers remain soft.
- Cool: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
- Store: Once cooled, store cookies in a sealed container to maintain freshness.
Notes
- These cookies are irresistibly soft and tender due to the addition of instant butterscotch pudding mix.
- You can adjust the quantity of chips to your preference for a more intense chocolate and butterscotch flavor.
- Pressing extra chips on top before baking enhances their visual appeal and texture.
- Be careful not to overbake to maintain a chewy center.
- Store cookies in an airtight container at room temperature for up to 5 days.
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
