Butterscotch Butter Rum Pudding Cookies

What you need:

• 2 1/4 cups flour
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 2 sticks unsalted butter, softened
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 box (3.4 oz) butterscotch instant pudding mix
• 2 eggs
• 1/2 tsp. vanilla, butter, & nut extract (that's one bottle)
• 1/2 tsp. vanilla extract
• 1/2 tsp. rum extract
• 1 cup Ghirardelli white chocolate chips
• 1 cup butterscotch chips
• 1 cup chopped pecans

Directions:

1. Cream together butter and sugars until light and creamy, about 3 minutes.
2. Add pudding mix and mix until combined.
3. Add eggs and extracts and mix until just combined.
4. Stir in the flour, baking soda, cinnamon, and salt and mix until dough comes together.
5. Fold in chocolate chips, butterscotch chips, and pecans.
6. Using a cookie scooper, drop rounds of dough onto a parchment paper-lined or silicone mat-lined cookie sheet. Lightly press cookies down.
7. Bake in a preheated-350* oven for 10 to 12 minutes.
8. Remove from oven and let sit on the pan for 2 minutes before removing to a wire rack to cool.

Recipe slightly adapted from Wildflour's Cottage Kitchen