Oatmeal Caramel (or Butterscotch) Pudding Cookies
Total Time: 51 mins
Preparation Time: 40 mins
Cook Time: 11 mins
Ingredients
- 1 cup butter, melted and cooled (no subs please!)
- 1 cup light brown sugar
- 1/4 cup sugar
- 1 (6 ounce) package butterscotch pudding mix (can use caramel too)
- 1 1/2 teaspoons vanilla
- 1/4 teaspoon maple extract
- 2 eggs
- 2 tablespoons water
- 2 cups quick-cooking oatmeal
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup flaked coconut
- 1 cup butterscotch chips (or baking chips or 1/2 cup of each!)
- 1 cup semi-sweet chocolate chips (or chunks)
- 1 cup chopped pecans
Recipe
- 1 prepare a cookie sheet with parchment paper or line with foil and spray with non-stick cooking spray.
- 2 in a large mixing bowl, stir together melted and cooled butter, both sugars, pudding mix and both extracts; stir well to combine.
- 3 stir in eggs and water; mix well to combine.
- 4 in another bowl, mix together the oatmeal, rolled oats, coconut, flour, baking soda, and salt; mix to combine.
- 5 mix the dry mixture into the egg/butter mixture; stir well to combine.
- 6 fold in baking chips and pecans.
- 7 chill the dough for about 30 minutes.
- 8 set oven to 350 degrees.
- 9 remove from fridge, and shape into large balls (about 2 tablespoons each).
- 10 place on prepared baking sheet, and press down the dough slightly.
- 11 bake for 11-13 minutes, or until just set and golden brown around the edges.
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