Butterscotch Pudding Cookies

1/2 cup butter, softened

3/4 cup brown sugar

1/3 cup molasses (or syrup)

2 boxes butterscotch instant pudding (3.5 ounces)

2 eggs

1 tsp. vanilla extract

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. ground nutmeg

2 1/2 cups flour

2 cups butterscotch chips

Additional sugar for rolling, if desired

1.  Cream butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add molasses and mix until mixture is smooth. Add pudding mix and blend until combined.

2.  Add eggs and vanilla and beat until combined. Mix in baking soda, cinnamon, nutmeg, and flour. Stir in butterscotch chips.

3.  Chill dough for at least 30 minutes (a few hours is preferable).

4.  When ready to bake, preheat oven to 350 degrees. Line cookie sheets with parchment paper. Place about 1/2 cup sugar in a small bowl for rolling, if desired. (Cookies will be a little crunchy on the outside with the sugar, if you use it.)

5.  Scoop one tablespoon balls of dough and roll in sugar, or just place on cookie sheet. Bake 7-9 minutes until bottoms just begin to get golden. Cool for 5 minutes before moving to a rack to cool completely. Cookies can be frozen for later consumption, if desired. Place in a ziploc bag between layers of paper towel for best results when freezing.

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