Just wait until you taste these cookies! the butterscotch or caramel pudding gives these cookies a fantastic flavour and texture. You can use instant or regular, large (6-ounce) or small (3-ounce) box and butterscotch OR caramel pudding mix! Plan ahead, this dough needs to be chilled for 30 minutes before shaping and baking. Yield amount is only estimated.

Ingredients

butter↗1 cup
melted and cooled (no subs please!)
light brown sugar↗1 cup
white sugar↗1⁄4 cup
butterscotch pudding mix1
(6 ounce) package (can use caramel too)
vanilla↗1 1⁄2 teaspoons
maple extract↗1⁄4 teaspoon
eggs↗2
water↗2 tablespoons
quick-cooking oatmeal↗2 cups
rolled oats↗1 cup
all-purpose flour↗1 cup
baking soda↗1 1⁄2 teaspoons
salt↗1⁄2 teaspoon
flaked coconut↗1⁄2 cup
butterscotch chips↗1 cup
(or white baking chips or 1/2 cup of each!)
cup semi-sweet chocolate chips (or chunks)↗1
cup chopped pecans1

Step-by-step instructions

1
Prepare a cookie sheet with parchment paper or line with foil and spray with non-stick cooking spray.
2
In a large mixing bowl, stir together melted and cooled butter, both sugars, pudding mix and both extracts; stir well to combine.
3
Stir in eggs and water; mix well to combine.
4
In another bowl, mix together the oatmeal, rolled oats, coconut, flour, baking soda, and salt; mix to combine.
5
Mix the dry mixture into the egg/butter mixture; stir well to combine.
6
Fold in baking chips and pecans.
7
Chill the dough for about 30 minutes.
8
Set oven to 350 degrees.
9
Remove from fridge, and shape into large balls (about 2 tablespoons each).
10
Place on prepared baking sheet, and press down the dough slightly.
11
Bake for 11-13 minutes, or until JUST set and golden brown around the edges.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App