(Softest Ever Butterscotch Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 1/4 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 3/8 cup Brown sugar, light packed
  • 1/4 cup Butterscotch instant pudding mix, dry
  • 1/2 tsp Cornstarch
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 1/4 cup White sugar

• Dairy

  • 1/2 cup Butter

• Desserts

  • 1 cup Butterscotch chips

Found on chelseasmessyapron.com

Description

Directions

• Cream together the butter and both sugars until creamy or about 2-3 minutes.
• Beat in the egg and vanilla extract.
• In a separate bowl, combine the pudding mix, flour, baking soda, cornstarch, and salt. Stir and then slowly combine the dry and wet ingredients.
• Fold in the butterscotch chips. Cover the dough and chill in the fridge for at least 30 minutes to an hour.
• Preheat the oven to 350 degrees F.
• Roll cookie dough balls that are about 1.4 ounces in size (if you have a food scale). Roll them into tallish balls and place on a cookie sheet prepared with a nonstick cookie liner (or parchment paper).
• Bake for about 10-14 minutes. By slightly under-baking the cookies, they will remain very soft and chewy. So pull them out slightly under-baked and allow to cool on the cookie sheet for a few minutes before transferring to a wire rack.