Description
These Butterscotch Pudding Cookies are super soft and tender, packed with an irresistible combination of butterscotch chips, chocolate chips, and white chocolate chips. The addition of instant butterscotch pudding mix makes these cookies melt-in-your-mouth delicious with a moist, chewy texture.
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
Add-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 – 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, cream together the unsalted butter, light brown sugar, and granulated sugar until the mixture is light and fluffy. This usually takes a few minutes with an electric mixer on medium speed.
- Add Eggs and Vanilla – Beat in the eggs one at a time, then add the vanilla extract and mix until well combined, ensuring a smooth batter.
- Combine Dry Ingredients – In a separate bowl, whisk together quick oats, all-purpose flour, dry instant butterscotch pudding mix, baking soda, and Kosher salt, evenly distributing all the dry components.
- Mix Dry into Wet – Gradually add the dry ingredients into the wet butter mixture, mixing slowly to combine. Be careful not to overmix to maintain a tender cookie texture.
- Fold in Chips – Gently stir in the butterscotch chips, chocolate chips, and white chocolate chips by hand to ensure even distribution without breaking the chips.
- Portion Cookies – Drop small spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. For extra chocolatey goodness, press additional chocolate chips on top of each cookie if desired.
- Bake – Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden but the centers remain soft.
- Cool and Store – Remove cookies from the oven and let them cool on a wire rack completely. Store cooled cookies in a sealed container to maintain freshness.
Notes
- These cookies are incredibly soft and tender thanks to the instant pudding mix, which keeps them moist and chewy.
- Feel free to customize the chip quantities to your liking; adding more chips will make the cookies even richer.
- Ensure not to overbake the cookies; they will look slightly undercooked in the center but will firm up as they cool.
- For best results, use room temperature butter to achieve a smooth creaming process.
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
