What I’m about to share with you could very well change your life. This is a recipe that has been in the works for about 6 years now. My sister and I started this back at Baylor and tried all kinds of wonderful combinations. More butter, more sugar, more chocolate…all the key things that make sweets what they are. My wonderful wife helped me with final touches and what we have today is a work of love. The secret ingredient is the instant pudding. We have tried EVERY flavor and the butterscotch is the rock star. Everyone tries to put their finger on it and can’t quite figure it out.
In all my recipes I stress the importance of ingredients. That is truly the key in all cooking and when it comes to these cookies there is no question that quality ingredients make this a darn good cookie. The spices used in this recipe are from a store called Penzeys. My best friends wife, Mary, introduced me to them a while ago and I’ve enjoyed it ever since. If you do not live in Dallas (where they just opened a store at Preston/635) then you can order them online at Penzeys.com. My tongue is doing a little dance thinking about how awesome these cookies are. So here goes:
Remember quality ingredients:
2 sticks Land O’ Lakes butter at room temperature
1/2 cup sugar
1 cup brown sugar-packed
1 small box Jell-o Instant BUTTERSCOTCH pudding
2 eggs
1 tsp cinnamon
1 1/2 tsp vanilla
2 1/4 cup flour
1 tsp. baking soda
1 package Ghirardelli MILK CHOCOLATE chips
Start off by preheating oven to 375.
Cream butter, sugar, and brown sugar. Add the Jell-o (just the powder), 2 eggs, cinnamon, and vanilla and beat until light and fluffy. DO NOT OVER MIX.
Add flour and baking soda. Then add chocolate chips, but remember just bring it all together ~ don’t leave it mixing while you go to the bathroom or anything ☺
Place balls of dough onto an UNGREASED cookie sheet, scooping dough for each cookie with a tablespoon ~ this will allow you to have equal-sized cookies. Between batches make sure you wipe down the sheet and that it’s cool before using it for the next batch. Bake for 8-10 minutes. Every oven is different so watch those cookies closely. Every 30 seconds in that oven changes the cookie. Remember that cookies continue to bake a little bit once removed from the oven, so take the cookies out right before you think they are done. Put them on a cooling rack immediately to cool completely.
I don’t share all of my recipes but this is one that I will. Enjoy the Yum factor and savor every bite.
SB
