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Ingredients
| unsalted butter: 1 cup |
| light brown sugar (packed): 1 cup |
| granulated sugar: 1/4 cup |
| butterscotch or caramel topping: 1 1/2 cups |
| vanilla extract: 1 1/2 tsp |
| maple syrup: 1/4 tsp |
| eggs: 2 |
| water: 2 Tbl |
| Bisquick: 2 cups |
| oatmeal: 2 cups |
| all-purpose flour (unsifted): 1 cup |
| baking soda: 1 1/2 tsp |
| salt: 1/2 tsp |
| flaked coconut meat: 6 oz |
| butterscotch or caramel topping: 1 cup |
| semisweet chocolate chips (chips): 1 cup |
| pecans (chopped): 1 cup |
| rolled oats: 1 cup |
Oatmeal Caramel (Or Butterscotch) Pudding Cookies
Credit: www.food.com
User rating:
-
Prep Time
40 min -
Cook Time
11 min -
Servings
4 serving(s)
Tags
1
Prepare a cookie sheet with parchment paper or line with foil and spray with non-stick cooking spray.
2
In a large mixing bowl, stir together melted and cooled butter, both sugars, pudding mix and both extracts; stir well to combine.
3
Stir in eggs and water; mix well to combine.
4
In another bowl, mix together the oatmeal, rolled oats, coconut, flour, baking soda, and salt; mix to combine.
5
Mix the dry mixture into the egg/butter mixture; stir well to combine.
6
Fold in baking chips and pecans.
7
Chill the dough for about 30 minutes.
8
Set oven to 350 degrees.
9
Remove from fridge, and shape into large balls (about 2 tablespoons each).
10
Place on prepared baking sheet, and press down the dough slightly.
11
Bake for 11-13 minutes, or until JUST set and golden brown around the edges.