Butterscotch Chocolate Chip Cookies

Butterscotch Chocolate Chip Cookies
Make sure you make these cookies kind of large so you get a range of textures when they're baked! Feel free to use any flavor of pudding mix that you like/have on hand. These cookies are very adaptable and easily customizable. This will make about 33 cookies which, if they last, will taste even better on the second day.

1 1/2 c (213 g) flour
1 c (142g) whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 c (149 g) sugar
1 1/4 c (177 g) brown sugar
2 eggs, room temp
2 tsp vanilla
1 Tbsp milk
1 tsp nutmeg
1 c (208 g) butter flavored shortening
1 (1 1/2oz or 42 g) pkg butterscotch-flavored instant pudding mix
2 Tbsp honey
1 1/2 c (355 ml) instant oats (corn flakes or puffed rice cereal are also good!)
1 1/2 - 2 c (355 ml - 473 ml) chocolate chips

In a large bowl, mix together the flours, baking soda, baking powder and salt. Set aside.

In a small bowl, combine the sugars using a fork to break up any lumps in the brown sugar. Set aside.

In yet another small bowl, beat the eggs, vanilla, milk and nutmeg, on high until light and fluffy.

In a final, large bowl, beat the shortening until it's fluffy. Add half of the sugar and beat until incorporated, then add the second half. Beat on high until grainy (there's too much sugar for this to get fluffy like you might expect it to), about 3 minutes. Add in the pudding mix and beat until combined.

Pour in half of the egg mixture and beat until incorporated. Repeat with the second half, being sure to scrape the bowl. Drizzle in the honey and beat until fluffy.

Add 1/3 of the dry ingredients and mix on low speed until just incorporated. Scrape the sides of the bowl and repeat, adding the rest of the dry ingredients in two portions. Gently fold in the oats and chocolate chips.

Preheat the oven to 350F and line two baking sheets with parchment paper.

Portion dough into approximately 1/4 c balls (or use a 1 3/4 oz disher) and place on baking sheets about 2 inches apart. Bake for 15-17 minutes, until the edges just begin to brown. Transfer sheets to cooling racks and allow cookies to cool on the sheets for about 5 minutes before transferring to cooling racks.