Butterscotch Pudding Cookies

Directions

1. Set your oven to 350°F. Prepare two baking sheets by covering them with parchment paper or silicone baking mats.
2. Using a stand mixer with a paddle attachment or a hand mixer in a large bowl, cream the softened butter, light brown sugar, and granulated sugar together until the mixture is light and fluffy.
3. Add the eggs and vanilla extract to the bowl and beat until well incorporated.
4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until no streaks of flour remain.
5. Gently fold the butterscotch chips into the cookie dough until they are distributed throughout.
6. Using a tablespoon-sized scoop, drop heaping portions of dough onto the prepared baking sheets, spacing them about 1 inch apart.
7. Bake two sheets at a time for 10 to 11 minutes, rotating the pans halfway through. Watch carefully to avoid overbaking; the cookies should be set with lightly golden edges.
8. Allow the cookies to rest on the baking sheets for 2 minutes before transferring them to wire racks to cool completely. Repeat with any remaining dough.
9. Keep the finished cookies in an airtight container; they will stay fresh for several days.