Here is the first cookie recipe in my 12 Days of Recipes series.
And it is a keeper! The creamy butterscotch blends beautifully with the salted pretzels.
And pudding makes everything better.
I baked up a storm this weekend and have everything hiding in my freezer to pass along to friends this holiday season.
As usual, I spent today making food and getting prepped for the week ahead. I took all of your suggestions from last weekend’s post when planning this week and definitely kept things simple.
But I will have some great new Crockpot recipes for you in the mix!
BTW, I am SO HAPPY that you guys are as excited about this recipe blitz as I am!
Or maybe I’m just happy because I made it to yoga this morning : )
Meal Planning 12/16/13
Monday: Crockpot Butter Chicken
Tuesday: Premade Turkey Burgers
Wednesday: Cajun Jambalaya
Thursday: The BOY’s Making Dinner
Butterscotch Pudding Cookies
From Sugar n’ Spice Gals
1 cup butter, softened
3/4 cup brown sugar
1/4 cup sugar
1 tsp. vanilla extract
1/2 cup. quick oats
2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1 (3.4oz.) box instant butterscotch pudding
1 cup butterscotch chips
1 cup crushed pretzels
Preheat the oven to 375 degrees.
In a large mixing bowl, cream together the sugars and butter. Add the eggs, vanilla and beat till light and fluffy.
Mix in the oats, flour, baking soda, cinnamon, salt and pudding until thoroughly combined, try not to overmix. Stir in the butterscotch chips and crushed pretzels.
Roll into about 1 inch balls and drop on your cookie sheet*. Bake for 8-10 minutes. Cool on a wire rack and store in a sealed container.
*Note: I recommend silpats for easy clean up!