WHITE CHOCOLATE BUTTERSCOTCH PUDDING COOKIES

Ingredients:
1 cup butter, room temperature
1 cup sugar
1 (3.4 ounce) package instant Butterscotch Pudding mix
2 cups all purpose flour
¼ cup whole wheat pastry flour
1 teaspoon baking soda
2 eggs
1 teaspoon butterscotch flavoring http://lorannoils.com/
1/4 teaspoon salt
¼ cup butterscotch chips
1 ½ cups white chocolate chips

Directions:
Preheat oven to 350 degrees.

Combine flour, baking soda, and salt in a small bowl and set aside. Cream together butter and sugar. Beat in pudding mix until blended. Add the eggs and mix well. Add the flour mixture and mix to combine. Stir in the chips.

Place golf ball sized dough balls on a cookie sheet .  Bake at 350 degrees for 12 minutes (rotating after 6 minutes). Do not over-bake! Let cookies cool for 5 minutes on cookie sheet before moving to a cooking rack. Store in air-tight container (I suggest doing this while they're still a little warm if you like your cookies on the chewy side)

Pistachio/ Macadamia Nut Pudding Cookies

When I make these next, I will post pictures of these.

1 cup butter, room temperature

3/4 cup brown sugar (I use ½ cup)

1/4 cup white sugar (I use about 1/5 cup extra fine baker’s sugar)

2 (3.4ounce) package instant Pistachio Pudding mix

2 1/4 cups flour (I used a mixture of whole wheat pastry, all purpose, self rising and white whole wheat flours)

1 teaspoon baking soda

2 eggs

1 teaspoon vanilla

1 or 2 drops green food coloring (optional)

1/4 teaspoon salt

2 cups chopped pistachios or Macadamia nuts

2 cups semi-sweet chocolate chips (I used one cup milk chocolate and 1 cup semi-sweet)

Directions:

Preheat oven to 350 degrees.

Combine flour, baking soda, and salt in a small bowl and set aside. Cream together butter and sugars. Beat in pudding mix until blended. Add the eggs, vanilla and food coloring(optional). Mix well. Add the flour mixture and mix to combine. Stir in pistachios or macadamia nuts and chocolate chips.

Place golf ball sized dough balls on a cookie sheet . Bake at 350 degrees for 8 minutes (rotating after 4 minutes). Do not over-bake! Let cookies cool for 5 minutes on cookie sheet before moving to a cooking rack. Store in air-tight container (I suggest doing this while they're still a little warm if you like your cookies on the chewy side)