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Category: Cookies
Prep Time: Cook Time: Total Time:
2 3/4 cups flour
1 (3.5 oz.) box instant butterscotch pudding
1 tsp baking soda and kosher salt
3/4 cup sugar
1/2 cup light brown sugar
1/4 cup dark brown sugar
1 tsp vanilla extract, almond extract and butternut flavoring
1 (10 oz) bag semi-sweet chocolate baking chunks
1/4 cup chopped walnuts
1/4 cup chopped macadamia nuts
1/4 cup chopped cashews
1 cup butter; (do not substitute) softened to room temperature
2 large eggs
Preheat oven 350. Combine flour, salt, butterscotch pudding, and baking soda together in a medium sized bowl; set aside.
In a large mixing bowl, combine butter, sugars, and all the flavorings together. 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 chocolate chunks and nuts; adding in flour mixture and stirring until all flour is completely blended with grainy sugar paste. Cover and refrigerate for 10 minutes. 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.
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.
Cookies will be moist on top but slightly crisp around edges. Allow cookie sheet to cool before baking another batch. It makes about 4-5 dozen per batch.
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SAUSALITO COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
2 3/4 cups flour
1 (3.5 oz.) box instant butterscotch pudding
1 tsp baking soda and kosher salt
3/4 cup sugar
1/2 cup light brown sugar
1/4 cup dark brown sugar
1 tsp vanilla extract, almond extract and butternut flavoring
1 (10 oz) bag semi-sweet chocolate baking chunks
1/4 cup chopped walnuts
1/4 cup chopped macadamia nuts
1/4 cup chopped cashews
1 cup butter; (do not substitute) softened to room temperature
2 large eggs
Preheat oven 350. Combine flour, salt, butterscotch pudding, and baking soda together in a medium sized bowl; set aside.
In a large mixing bowl, combine butter, sugars, and all the flavorings together. 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 chocolate chunks and nuts; adding in flour mixture and stirring until all flour is completely blended with grainy sugar paste. Cover and refrigerate for 10 minutes. 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.
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.
Cookies will be moist on top but slightly crisp around edges. Allow cookie sheet to cool before baking another batch. It makes about 4-5 dozen per batch.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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