If you’ve never baked a chocolate chip cookie recipe with instant pudding in the mix, I recommend you give it a try. A good start is this one, from allrecipes.com. I’ll never be able to hear the name “Tegan” without thinking of a little girl at the fair with a big plate of cookies and ribbon.
Once you’ve made Tegan’s cookies, you might want to branch out to a butterscotch version. This cookie has the same great texture as Tegan’s pudding cookies, but uses toasted pecans and instant butterscotch pudding. These are a nice little addition to an assorted cookie tray and a good non-chocolate alternative.
Butterscotch Pudding Cookies
2/3 cup pecans — coarsely chopped
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter — softened
3/4 cup brown sugar, packed
1/4 cup white sugar
1 package butterscotch pudding mix — instant, 4 serving size
1 teaspoon vanilla extract
2 cups butterscotch morsels
Preheat oven to 350 degrees F. Place pecans on a cookie sheet and toasted for 8 minutes or until aromatic. Set aside to cool, then chop.
Stir together the flour, baking soda and salt. Set aside. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Stir in butterscotch morsels and chopped pecans. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven.