Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

Add the instant butterscotch pudding mix, eggs, and vanilla extract to the butter mixture and mix until well combined.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

If using, fold in the chocolate chips to the cookie dough.

Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving space between each cookie to allow for spreading.

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they'll continue to set as they cool.

Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

For an extra touch, consider drizzling melted chocolate over the cooled cookies or sprinkling a pinch of sea salt on top for a delightful contrast.

These cookies can be stored in an airtight container at room temperature for up to a week, ensuring you can enjoy them long after your potluck.