Butterscotch Potato Chip Cookies!

When we go to Okoboji to visit Holt's grandparents every summer, I can't wait to visit this cute little cafe called Boyz-n-Bearies. When the boutique first opened it's goal was to be a first stop shop for those looking for crafts with a cafe on the side, well the food was so good, the cafe has taken off and there is always a line to eat. I have loved everything I've had at this place but my favorite is the complimentary cookie you get at the end of your meal. They usually have a choice of two and I always go with the butterscotch potato chip and it is so good. I even offered to pay for another one because one just isn't enough. My last trip to the cafe I ran into the owner/chef and complimented her cooking skills as well as asked for the recipe to her delish cookies. She declined to share the recipe with me, which I totally understand but she was willing to share a secret ingredient with me...instant pudding. She puts instant pudding in all of her cookie recipes, which is one of the reasons they are so moist. After some research and combining a few recipes, here is my version:

Butterscotch Potato Chip Cookies:

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 cup butter (you might think this is a Paula Deen recipe, but it is not)
3/4 cup packed brown sugar

1/4 cup white sugar
1 (3.4 oz) package instant butterscotch pudding

1 teaspoon vanilla extract

2 eggs

2 cups crushed potato chips (the crunchier chips the better and I would recommend plain not S&V)

1 cup butterscotch chips

Preheat oven to 375 degrees.

Combine flour and baking soda

Mix butter, brown sugar, white sugar, pudding mix and vanilla. Beat together.

Add eggs and mix well. Gradually stir in flour mixture. Stir in butterscotch chips.

Drop onto ungreased cookie sheet, one inch apart.

Bake at 375 for 8 to 10 minutes.

Enjoy!