I am sitting here trying to think of something to say about these cookies, but I can’t think of anything other than “Sandy.”
No, these cookies aren’t sandy thankyouverymuch but there’s this monster hurricane AKA Frankenstorm heading right towards the east coast. Her name is Sandy. And I have to say, if we are gonna get hit by a monster storm that’ll turn our lives upside down for a bit, I feel like she should have had a more dramatic name. Hortensia, for example.
But either way, Sandy is headed here, and my prep involves charging my new iPhone (oh, did I forget to tell you guys that I finally got my iPhone 5? Yeah. It’s awesome.), charging my new lap top, charging my camera batteries, my old iPhone (still functions as an iPod touch) and freaking out about what I will do if I can’t recharge them. I also have pot of onion soup simmering on the stove, and a pot of split pea soup carefully packed in the freezer. But everyone knows you can’t get through a hurricane without fresh baked cookies, right? Well make these.
I made these ages ago, when my 4 year old niece came over to bake with me. She was completely in love with the concept of putting cookies inside of cookies. But wait, it gets better. There’s a whole lot of chips in these, making the crunch extra prevalent and totally awesome. Plus, there’s a secret ingredient in here that makes them magically chewy to offset the crunch factor. Wait, did I say secret? Well it’s right there in the title. The pudding mix totally elevates these cookies. Seriously a party in your mouth. The best part is…my four year old niece loved these cookies, and so did her parents. You will too!
Golden Crunch Pudding Cookies
2 sticks butter or margarine
1 cup brown sugar
1/4 cup white sugar
1 1/2 teaspoons vanilla extract
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 package instant vanilla pudding mix
10 golden oreos, chopped finely
1 cup white chocolate chips
1 cup butterscotch chips
Preheat oven to 375. Line a cookie sheet with parchment paper or lightly grease and set aside.
In the bowl of your mixer, cream together the butter/margarine, sugar and brown sugar until creamy. Add the eggs and vanilla, one at a time, beating well to combine after each addition.
In a separate bowl, whisk together the flour, baking soda, salt and pudding mix. With the mixer on a low speed, add the dry ingredients and beat until just combined.
Add the chopped oreos and the chips, and toss to distribute evenly.
Scoop out the cookie dough with a medium cookie scoop or a heaping tablespoon and place on prepared cookie sheet. Bake at 375 for 9-10 minutes. Leave on tray for 2-3 minutes to cool, then remove to wire rack to cool completely.
Hope you all had a fabulous weekend, and you all stay safe, warm and dry through the storm! Enjoy the cookies and come back soon for a healthy recipe! – Miriam