I have a friend with diabetes who is also going through chemotherapy right now. I wanted to bring here a dessert with dinner, but I wanted to keep the glycemic index low on whatever I brought. Adding whole grains to your baking does just that.
I try to cook with whole grains whenever I can, but so often it tends to dry out my baked goods unless I alter the recipe somehow. These cookies are 100% whole wheat, and they were SUPER moist. They have what I consider the ideal texture for a cookie: a little bit crisp on the bottom and edges, and dense and moist on the inside. The secret to having perfect cookies AND whole grain is PUDDING in the mix!
Butterscotch pudding in cookies makes your house smell divine. My kids described it as a yummy, buttery smell ("Mom, what is that delicious smell??"). These cookies aren't overwhelmingly butterscotch-ey, but have a sweet, buttery taste that is definitely distinct from regular chocolate chip cookies. My family devoured them! And they were a hit with my friend I took them to, too. Double win!
Butterscotch Chocolate Chip Cookies
1 cup butter, softened
3/4 cups brown sugar
2 small or 1 large package butterscotch instant pudding mix, dry
1 teaspoon vanilla
1 teaspoon baking soda
2 1/4 cups whole wheat or all-purpose flour
1.5 cups chocolate chips
1. Preheat oven to 350. Grease or line baking sheets with parchment/silicone mat.
2. Beat butter and sugar. Add eggs and beat well. Beat in pudding, vanilla and baking soda. Stir in flour, then chocolate chips.
3. Drop by rounded spoonfuls (I use a medium cookie scoop) 1 inch apart on baking sheets.
4. Bake 10-12 minutes, remove from oven and cool.