Butterscotch Chocolate Chip Pudding Cookies Food

CHOCOLATE BUTTERSCOTCH CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Combine flour, baking soda, salt, and cocoa in mixing bowl.
• Beat butter, both sugars, and vanilla until creamy.
• Beat in eggs.
• Gradually add flour mix.
• Stir in butterscotch chips.
• Drop by large tablespoonful onto ungreased cookie sheets.
• Bake 9-11 minutes, or until slightly set.
• Cool on cookie sheets another 2 min, than remove to wire racks.

BUTTERSCOTCH CHOCOLATE CHIP PUDDING COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees F
• In a large mixing bowl, cream together butter, brown sugar and sugar.
• Stir in vanilla and egg and mix well.
• In a separate bowl, sift together salt, flour, pudding mix and baking soda.
• Add dry ingredients to wet ingredients and mix until combined.
• Fold in butterscotch and chocolate chips.
• Roll into 1-inch balls and place two inches apart on cookie sheets.
• Bake 10-12 minutes, or until golden brown.

BUTTERSCOTCH & CHOCOLATE CHIP COOKIES

Steps:

• Combine flour, baking powder, and salt in a bowl.
• Beat butter and white+brown sugars in an other bowl.
• Add vanilla.
• Add eggs and beat between each one.
• Mix in flour Mixture.
• Make walnut sized cookies and place on greased cookie sheet.
• Bake for 11 minutes at 375* F.

CHOCOLATE CHIP PUDDING COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine the flour and baking soda. Set aside.
• Mix the butter, brown sugar, white sugar, pudding mix, and vanilla. Beat until creamy. Add the eggs and mix well. Gradually stir in the flour mixture. Stir in the chocolate chips and the chopped nuts. Drop from teaspoon onto ungreased cookie sheets about 1 inch apart.
• Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes.

CHOCOLATE BUTTERSCOTCH-CHIP COOKIES

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy, about three minutes. Add eggs and vanilla; beat until well combined. Add the flour mixture all at once, and beat until just combined. Stir in chips.
• Drop tablespoons of batter onto prepared baking sheets, two inches apart. Bake until golden brown, about 12 minutes. Transfer to a wire rack to cool on baking sheet, one minute, then transfer cookies to rack to cool slightly. Repeat until all batter has been used.

BUTTERSCOTCH AND WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees. Cream together butter and sugars until fluffy, about 4 or 5 minutes. Add vanilla. Add eggs one at a time. Combine dry ingredients together and then add to butter mixture. Only mix until combined, too much mixing will ruin the cookies. Stir in chips and bake for 8-10 minutes.

CHOCOLATE CHIP PUDDING COOKIES

Steps:

• Preheat oven to 375°.
• Cream together butter, sugar and pudding mix until smooth.
• Add vanilla and eggs, beat at low speed until incorporated.
• Sift together flour and baking soda, then gradually add dry ingredients to the wet ingredients.
• Stir in chocolate chips and drop by tablespoons onto a greased cookie sheet.
• Bake for 8-10 minutes until golden.
• Allow to cool fully on wire rack before serving.

BUTTERSCOTCH CHIP BANANA COOKIES

Steps:

• Preheat oven to 375 degrees.
• Mix flour, baking soda and salt, then set aside.
• Beat butter, sugar, brown sugar and vanilla in separate large bowl.
• Add eggs and bananas to bowl and beat well.
• Gradually add flour mix and beat well.
• Drop onto greased cookie sheet and bake 8 - 10 minutes.