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Pepperidge Farm Peanut Butter Sausalito Cookies

Joshua Berry's
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I wanted to try and make my own version of this fantastic cookie! i hope those that try this like it also.

Ingredients:
 2 3/4 cups of all-purpose flour (Dry measuring cup)
 1 (3.4 oz.) box of instant butterscotch pudding
 1 teaspoon baking soda
 1 teaspoon kosher salt
 3/4 cup granulated sugar
 1/2 cup dark brown sugar
 1/4 cup light brown sugar
 1/4 teaspoon vanilla extract
 1/4 teaspoon almond extract
 1/4 teaspoon black walnut extract
 1/4 teaspoon rum flavoring
 1/4 teaspoon butternut flavoring
 1/4 teaspoon hazelnut syrup/flavoring
 1/4 teaspoon caramel syrup/flavoring
 1/4 teaspoon coconut flavoring
 1/4 teaspoon maple flavoring
 1/2 cup creamy peanut butter
 3/4 cup chopped walnuts
 10 oz. bag of peanut butter baking chips
 2 sticks butter; softened to room temp.
 2 large eggs (room temperature)

Directions:

1. Preheat oven 350F.; then whisk flour, salt, butterscotch pudding, and baking soda together in a medium sized bowl; set aside. In a large mixing bowl, combine* peanut butter, butter, sugars, and all the flavorings together.
2. Blend ingredients together to form a grainy paste. Add eggs one at a time; mixing after each addition. Blend until fluffy; remembering to scrape down sides of bowl with a rubber or metal spatula. Stir in peanut butter chips, toffee bits and walnuts.
3. Add in flour mixture and stir until all flour is completely blended with grainy sugar paste. Place a sheet of parchment paper on an ungreased cookie sheet; using a 1-inch cookie scoop, drop dough on parchment paper and press down slightly to assist with spreading process.
4. Bake for 7-10 minutes and remove from oven; allowing cookies to cool off. When cookies are settled; remove from cookie sheet to a cookie rack with a spatula.
5. Allow cookie sheet to cool before baking another batch. It makes about 46 cookies.

Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

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