Thursday, November 15, 2012

BUTTERSCOTCH PUDDING COOKIES

1 c. butter 3/4 c. brown sugar 1/4 c. sugar 2 eggs 1 tsp. vanilla 1/2 c. quick oats 2 c. flour 1 tsp. baking soda 1 tsp. cinnamon 1/4 tsp. salt 1 (3.4 oz.) box instant butterscotch pudding 1 c. chocolate chips 1 c. butterscotch chips 1 c. coarsely crushed pretzels
In a large mixing bowl, cream the butter and sugars until light and fluffy. Add the eggs and vanilla and beat again. Combine the oats, flour, baking soda, cinnamon and salt. Slowly mix into the butter mixture. Stir in the chips and pretzels by hand. Drop by small spoonfuls onto a baking sheet. Bake at 375* for 8-10 minutes. Cool on a wire rack. Store in a sealed container.

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