Let’s talk for a minute about butterscotch. For the most part, I’m not a fan. I usually find it far too sweet.
After I had Sophie, a friend brought us dinner and had sweetly baked us some butterscotch chocolate chip cookies to go with it. The plate was still warm. I had one, then another, then another, and I was completely hooked. While I’m still not likely to eat a spoonful of butterscotch sauce any time soon, I’ve made these cookies half a dozen times in the last year and I love them just as much as I did with my first bite.
The secret is in using a butterscotch pudding mix. I’m almost always a from-scratch baker, but the pudding mix really works magic. The batter becomes velvety smooth and the dough takes on a beautiful golden color. If you aren’t a butterscotch person, the possibilities are endless. You could use pistachio pudding for green St. Patty’s day cookies, you could use a vanilla pudding mix and use all chocolate chips instead…make them your own!
These freeze beautifully, so before you panic about how many cookies the recipe makes, know that you can freeze any you don’t get to right away. I should also in good conscience tell you that they taste amazing straight from the freezer. They’re also smaller cookies, so you can eat twice as many.