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Categories:
sugar brown sugar butter butter eggs vanilla salt baking soda flour semi-sweet chocolate chips butterscotch chips
Viewed: 127 - Published at: 4 years agoIngredients
- 34 cup sugar
- 34 cup brown sugar, packed
- 12 cup butter, at room temperature
- 12 cup Butter Flavor Crisco (stick)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 (3 1/2 ounce) package instant butterscotch pudding mix
- 12 teaspoon salt
- 1 tablespoon baking soda (see note)
- 3 12 cups flour
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
Method
- Preheat oven to 350F.
- In a large mixing bowl, beat the sugars, butter and Crisco until light and fluffy.
- Beat in the eggs, one at a time, then the vanilla extract.
- Add pudding mix; stir until incorporated.
- In a small bowl, whisk together 1 cup of the flour with the baking soda and salt.
- Blend into the egg mixture.
- Add additional flour 1/2 to 1 cup at a time until reaching desired consistency.
- I use a total of 3 to 3 1/2 cups flour, depending on the humidity level of the day.
- Fold in chocolate chips and butterscotch chips.
- Drop spoonfuls of dough on cookie sheet.
- (To achieve a more round, cleaner look, roll the balls of cookie dough in your hand instead of just dropping on the cookie sheet.)
- Bake exactly 10 minutes, rotating cookie sheet halfway through.
- The cookies may not look done, but that is the trick to keeping them puffy and soft.
- Let cookies cool on the cookie sheet on top of wire racks for 5 minutes.
- Remove from cookie sheets and cool completely on the cooling racks.
- *RECIPE NOTE: Make sure your baking soda has not been opened over 1 month.
