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You must know that my favorite cookies are the Perfectly Puffy Chocolate Chip Cookies. They are Bill's favorite, too. But, you must also know that I played around with different variations of it and this is one of my favorite variations. It's just a simple substitution of butterscotch pudding for the vanilla, then adding in butterscotch chips to the batter. I'll use this moment, as well, to give you some advice about achieving the puffiness of the cookies. A few weeks ago, someone suggested that if you are not getting puffy cookies then you should check your baking soda. I found this tip to be quite helpful as I had flat cookies for the first time from this recipe and then the next day made them again with a new box of baking soda with puffy results. Many of us like to hold on to our baking soda for over a month, but for the sake of these cookies I would ensure your baking soda has not been opened for more than a month. Enjoy!
Units: US | Metric
Serving Size: 1 (59 g)
Servings Per Recipe: 24
The following items or measurements are not included:
instant butterscotch pudding mix