I baked these cookies to shut my brain up.
I really want to tell you that I baked them for you…but the truth is, they’re a full-on brain distraction.
I was trying to find the exact perfect way to say there are things happening in my kitchen that I feel inspired to stand awkwardly on chairs and take pictures of again…but I’m seriously committed to figuring out a life/work/blog balance situation too. It came out wrong every time…so I just
ate baked cookie dough.
This is real life.
Also…totally unrelated real life: the city tornado warning went off. It beat my tornado app. Take that technology. (?)
PS: We’re totally down the basement (with the cookies) and everything’s fine.
Somehow, the pudding makes these cookies extra soft. It’s equal parts science and magic…which I know exactly nothing about. No bigs. I’m still making it happen.
This batch of cookies involves butterscotch pudding, chocolate chips and toffee pieces. It’s a simple sort of flavor mash that I can’t get enough of.
I hope these are in your kitchen…and also that there’s rain in your sky. I’m sort of loving afternoon thunderstorms (that quiet before bedtime, and don’t stress the dog out so much he’s sick)(not to be picky).
Butterscotch Pudding Cookies
recipe adapted from Two Peas and Their Pod
1 cup (2 sticks) butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 (3.4 oz) box butterscotch pudding
2 teaspoons vanilla extract
2 1/4 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cups semi-sweet chocolate chips
1 cup toffee pieces (Heath)
Cream butter and sugars. Add pudding, eggs and vanilla, and beat to combine. Fold in flour, salt and baking soda, mixing until a smooth dough forms. Fold in chocolate chips and toffee pieces. Drop by rounded tablespoon (I used a cookie scoop I’m all sorts of obsessed with these days) onto a baking sheet lined with parchment paper. Bake in a preheated 350° oven for 10 minutes. Let cool for two minutes before transferring to wire rack. Store in an airtight container for up to 2-3 days.