Monday, May 09, 2005

Soft Baked Butterscotch-Chocolate Chip Cookies

Soft Baked Butterscotch-Chocolate Chip CookiesSoft Baked Butterscotch-Chocolate Chip Cookies

2 cups all-purpose flour
1/4 cup whole wheat pastry flour (can use all-purpose instead)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, softened
8 tablespoons organic trans-fat free shortening (I use Spectrum Organic)
1/2 cup packed brown sugar
1/2 cup granulated sugar
3.4 ounce box of instant butterscotch pudding
2 large eggs
1 tablespoon vanilla
3/4 cup butterscotch chips
3/4 cup bittersweet chocolate chips

Preheat oven to 350

In a medium bowl, whisk together flours, baking soda, baking powder and salt.

In a large bowl, mix together butter, shortening and sugars until well combined. Mix in the butterscotch pudding mix. Add the eggs, one at a time, mixing until completely combined after each. Mix in vanilla. Add the dry ingredients and stir just until combined. Fold in butterscotch and chocolate chips.

Using a tablespoon cookie scoop, drop the dough onto parchment lined baking sheets. Bake until the edges are golden, but the center still looks slightly underdone - about 10 to 12 minutes. Remove and place the baking sheet on a wire rack to cool for 2 minutes before removing the cookies to a rack to finish cooling.

Makes about 40 cookies.

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  1. My mom has been using instant pudding in her chocolate chip recipes for years. It gives them a nice sparkly sheen, and keeps them softer longer.

  2. Would this be "butter-flavor" shortening?

  3. Amber - I agree, it is a great addition!

    Anon - Nope, I didn't use "criso" - I used regular Spectrum Organic Shortening.