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.