Butterscotch (or Vanilla) Pudding Chocolate Chip Cookies
Servings: 3 -4 dozen
Ingredients
- 1/2 cup real butter, softened
- 1/2 cup shortening, I used butter flavor Crisco
- 3/4 cup white granulated sugar
- 3/4 cup packed brown sugar
- 1 small box (3.4 ounce) instant pudding, butterscotch or vanilla flavored (photos feature butterscotch flavored cookies)
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour, spoon flour into measuring cup, then level off with a straight edge knife
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips or carob chips, semi-sweet recommended
- 1 cup chopped pecans
Instructions
- Preheat oven to 375-degrees.
- In a medium-sized bowl, stir together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, cream together butter, shortening, white sugar, and brown sugar until very light and fluffy (about 5 minutes).
- Add eggs and continue to beat for about 3 minutes.
- Add pudding powder and vanilla. Beat until well incorporated.
- Stir in the flour mixture just until incorporated. Don't beat because the quality of the cookies will be compromised.
- Stir in chocolate chips just until evenly distributed.
- Add pecans (if using) and stir in evenly.
- Drop dough by tablespoonsful onto ungreased baking sheets. I use parchment paper to line my cookie pans.
- Place in oven and bake for 9-11 minutes just until the cookies barely get a hint of tan on the edges.
- Remove from oven and allow to cool on the pan for 2 minutes. Remove cookies from pan and place on a cooling rack and allow to cool completely.
- Make sure, however, that you eat one or two cookies while they still have a hint of warm. It's just good cookie etiquette.