Woah, I haven’t posted a recipe in a long time! Last week at work, people LOVED my Butterscotch White Chocolate Chip Cookies, so I thought I’d post it on the blog! It’s pretty simple really, just a take off regular Choc-Chip, but my lovely Cookie Monster (Sarah) loved them despite not being a Butterscotch/Caramel/Toffee fan.

NOMNOMNOM

To make 20 proper American sized cookies, you’ll need:

  • 2 x eggs
  • 1 cup softened butter
  • 3/4 cup packed brown sugar
  • 1/4 cup white sugar
  • 2 x packets of butterscotch Angel Delight (or if you are in the USA, 3.5 ounces butterscotch/caramel instant pudding mix!)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 2.25 cups plain flour
  • 1 pack of white chocolate chips

Step 1: Preheat oven to 190 degrees C (375 degrees F)

Step 2: In a mixing bowl, cream butter and sugars together. Add Angel Delight, eggs and vanilla. Combine flour and baking soda; add and mix well. Fold in chocolate chips.

Step 3: Drop by tablespoonfuls onto ungreased baking sheets. Bake for 12 minutes or until lightly browned.

Step 4: EAT ALL THE COOKIES!!

Yum, now I really want to make some more!

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