Our delicious Butterscotch Chip Cookies will have you smiling after one bite. Made with a pudding mix and loaded with butterscotch chips and white chocolate chips, these cookies are sure to satisfy your sweet tooth. Plus, they stay soft for days, so you can enjoy them all week!
Have you had pudding cookies before? They are one of my favorite types of cookies to make because the pudding mix keeps the cookies soft for days.
Pudding cookies are so fun to make because you can change up the flavor of the cookies every single time. Although, I tend to make these peanut butter pudding cookies the most. To change things up I made butterscotch cookies this week.
Why Make Butterscotch Cookies
Butterscotch chip cookies are an easy treat that everyone can make at home. They're perfect for when you need a quick snack, a dessert, or just want to indulge in something sweet. Here's why you should give them a try!
- Easy to make. You don't need a lot of fancy equipment or ingredients. Plus, there is no chilling time needed, so you can bake the cookie dough right away.
- Awesome taste and texture. The combination of sweet butterscotch chips and buttery cookie dough creates a flavor explosion in your mouth. Plus, the texture of the cookies is perfect. They are chewy, soft, and slightly crispy all at the same time.
- Simple to customize. You can add any flavor or combination of baking chips to the dough. Or change it up by adding pretzels, nuts, coconut, or toffee bits.
- Perfect for any occasion. They're great for sharing at a party or a bake sale, or just as a late night snack. They're easy to store and transport, so you can take them with you wherever you go.
Our butterscotch pudding cookies will make you the star of your next family get together or school bake sale. Everyone always loves our unique twist on this classic pudding cookie – and we promise it won't disappoint!
This butterscotch cookie recipe calls for basic ingredients that you may already have in your kitchen.
- Butter - We use unsalted butter in all our recipes, but feel free to use salted and reduce the salt in the recipe.
- Sugar - A mixture of granulated sugar and brown sugar sweetens the dough and gives the cookies a chewy texture.
- Butterscotch Pudding Mix - Adds a soft and chewy texture to the cookie dough. Just make sure you buy the instant pudding and you only use the dry powder in the cookie batter.
- Flour - We use all purpose flour in most of our baking. Most baking problems come from not know how to measure flour.
- Mix Ins - We love using butterscotch chips, white chocolate chips, and quick oats to give these cookies a delicious taste and texture.
How to Make Butterscotch Chip Cookies
The best thing about these butterscotch chip cookies is that you do NOT have to chill the dough. As soon as you mix together the dough, it can be scooped and baked.
- Cream the butter and sugar. Mix the softened butter and both sugars in a large bowl until light and creamy. Add the eggs and vanilla extract and beat again.
- Mix in the dry ingredients. Stir together the flour, oats, instant pudding mix, baking soda, and salt. Slowly beat into the butter mixture until everything is combined.
- Add the baking chips. Gently stir the butterscotch chips and white chips into the dough.
- Scoop and bake. Use a cookie dough scoop to make 36 even dough balls. Place on a baking sheet and bake 9-10 minutes. Do not over bake.
BruCrew Tip: Press extra baking chips into the tops of the hot cookies to make them look like they came from a bakery.
On the Counter - Once the oatmeal butterscotch cookies have cooled completely place in a tightly sealed container. Keep for 4-5 days at room temperature. Add a slice of bread to the container to keep the cookies extra soft.
In the Freezer - Wrap each cookie individually in plastic wrap, then place in a freezer bag for 1-2 months. Thaw on the counter for a few minutes before serving.
The cookie dough can also be frozen. Scoop the dough and place on a lined sheet pan. Freeze the dough for 30-60 minutes, then transfer to a freezer safe bag. Bake from frozen, just make sure to add 1-2 extra minutes to the bake time.
Tips and Tricks
- Soften your butter properly. Make sure that your butter is softened properly before mixing it with the sugar. This will ensure that the dough is smooth and easy to work with.
- Use a cookie scoop. Using a cookie scoop will help you create uniform-sized cookies and ensure that they bake evenly.
- Avoid over baking. Over done cookies end up hard and crumbly. Bake just until the edges are golden brown and the centers are set.
- Add other mix ins. Skip the oats and add chopped nuts, shredded coconut, toffee bits, or chopped pretzel pieces to add texture and crunch to the cookies.
- Enjoy a salty flair. Sprinkle the warm cookies with coarse sea salt to give the cookies a delicious sweet and salty flavor.
The biggest difference between the two is the type of sugar that is used. Butterscotch is made by melting butter and brown sugar, while caramel is made by heating granulated sugar to different stages.
Yes, this particular recipe uses the dry pudding mix to make soft, pudgy cookies.
Yes, you can use any flavor of instant pudding. Although then these cookies would not have as much butterscotch flavor.
More Cookie Recipes
- Reese's Peanut Butter Cookies
- Popcorn Cookies
- Chocolate Oreo Cookies
- Lemon Pudding Cookies
- M&M Cookies
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*This post was first published February 2013. It was updated May 2023.