Zutaten für Oatmeal Caramel Or Butterscotch Pudding Cookies
- 1 cup (2 sticks) unsalted butter, melted and cooled
- Light Brown Sugar
- White Sugar
- Butterscotch Pudding Mix
- Vanilla
- Maple Extract
- 2 large eggs
- ¼ cup water
- Quick Cooking Oatmeal
- 3 cups rolled oats
- All Purpose Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Flaked Coconut
- Butterscotch Chips
- Semi Sweet Chocolate Chips
- ½ cup chopped pecans
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Zubereitung von Oatmeal Caramel Or Butterscotch Pudding Cookies
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) melted and cooled unsalted butter, ¾ cup packed light brown sugar, and ¾ cup granulated sugar until light and fluffy.
- Stir in 1 (3.4 ounce) package instant caramel or butterscotch pudding mix, 1 teaspoon vanilla extract, and 1 teaspoon almond extract.
- Beat in 2 large eggs and ¼ cup water until well combined.
- In a separate bowl, whisk together 3 cups rolled oats, 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 cup shredded coconut.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in 1 cup chocolate chips (or butterscotch chips) and ½ cup chopped pecans.
- Cover the bowl and chill the dough for at least 30 minutes (or up to 2 hours).
- Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Gently flatten each cookie with a fork.
- Bake for 11-13 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
493g
Fat
263g
Carbs
64g
