BUTTERSCOTCH MOLASSES PUDDING COOKIES
Steps:
- 1. Cream butter and sugar in the bowl of an electric mixer fitted with paddle attachment. Add molasses and mix until mixture is smooth. Add pudding mix and blend until combined. Add eggs and vanilla and beat until combined. Mix in baking soda, cinnamon, nutmeg, and flour. Stir in butterscotch chips. Chill dough 30 minutes (a few hours is preferred). 2. When ready to bake, preheat oven to 350 F. Line cookie sheets with parchment paper. Place 1/2 cup sugar in small bowl for rolling, if desired. (Cookies will be crunchy on the outside with the sugar if you chose to use it.) 3. Scoop one tablespoon ball of dough and roll in sugar, or place on cookie sheet. Bake 9 minutes until bottoms just begin to get golden. Cool for 5 minutes before moving to a rack to cool completely. Cookies can be frozen for later consumption. If desired, place in a ziplock bag between layers of paper towels for bext results when freezing.
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