Ingredients:
1 c. brown sugar
1/2 c. sugar
2 Tbs. vanilla
2 eggs
3/4 c. grapeseed oil
1 tsp. baking soda
1 tsp. salt
2 1/2 c. flour
1 pkg. instant butterscotch pudding mix
1 c. butterscotch chips
1 c. semi-sweet chocolate chips
Preheat the oven to 375 degrees. In an electric mixer, beat the sugars and eggs together until well combined. Add in the vanilla and grapeseed oil. Slowly add in the dry ingredients, including the pudding mix, and the on low speed, add the butterscotch and chocolate chips. Roll into 1 1/2 inch balls and place on parchment lined baking sheets. Press down slightly. Bake for 7-9 minutes until golden brown and still soft in the middle. Let the cookies cool on the baking sheet for 2-3 minutes before removing and letting cool fully on wire racks.
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