Well, it happened. I’ve fallen victim to that evil thing known as the “common cold”. Or, as I’ve been referring to it, a “commercial cold”… you know, like they show in the commercials. Where some poor soul is like sneeze, sneeze, blow nose, sniffle… I almost never get sick so I didn’t even know that was a real thing. I thought it was just a dramatic take on the common cold. I should have known better, the TV would never lie to me!
Why am I telling you this? Because I’m running on very little sleep, have been up since 2:30 am, and am writing this at the wee hour of 4:00 am… without my glasses, because I didn’t want to turn on a light on my way out of the bedroom.
So I’m sure this particular post will not be winning any literary medals (to say the least). I’m sure a more responsible party wouldn’t be writing their post at 4:00 am on the morning they plan to post it, but let’s just not talk about that.
These cookies use the magic of pudding to stay nice and chewy. For these cookies, I used butterscotch pudding, but I’m more excited for all the other flavors you could make. You could use any flavor of pudding you want to make an infinite number of flavor combinations. I used butterscotch and chocolate, in a throwback to my chewy butterscotch bars, I immediately regretted not adding marshmallows. WHAT’S WRONG WITH ME??
Oh hey, with Christmas rapidly approaching, any of you Instagramers out there, go ahead and follow @wee_eats and tag your own cookie pictures with #cookiemadness for a chance to be included in my Christmas Cookie recipe roundup!
[ Printable Recipe ]
- 1 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 small (3.9 oz) package instant pudding (I used butterscotch)
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2 cups mix-ins of your choice (I used a mix of butterscotch chips and chocolate chips)
1. Preheat oven to 350°F and line a baking sheet with parchment
2. Mix flour, baking soda, and salt together in a medium bowl. Set aside.
3. In a large bowl or a stand mixer, beat butter and sugars until light and fluffly. Add dry pudding mix and beat until well-mixed, then add the eggs and vanilla extract. Add the flour in two additions, mixing until just incorporated. Stir in your mix-ins.
4. Scoop by tablespoons onto baking sheets. Mine didn’t spread much (possibly because I left them in the fridge too long and the pudding mix may have had too much time to pudding-ify) so I ended up gently smooshing the tops flat to avoid scoop-shaped cookies. So my note to you is opposite of what I do with most of my cookies – DO NOT CHILL the dough. Bake these right after mixing. Maybe bake only a couple of cookies in the first batch (one smooshed and one not smooshed) to see if smooshing will be necessary.
5. Bake 10 – 12 minutes until edges are just lightly browned. Cool on baking sheet, then transfer to wire rack to cool completely. (I cool mine on the sheet until the oven beeps for the next batch to go in, but that’s because I swap between two baking sheets).
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