View source for Butterscotch Chocolate/Peanut Butter Chip Cookies

From the kitchen of: Dawn Corbin<br>

3 1/4 c. flour<br>
1 1/2 tsp. baking soda<br>
1 tsp. salt<br>
1 3/4 oz. box instant butterscotch pudding<br>
1/2 c. butter<br>
1/2 c. margarine<br>
3/4 c. brown sugar<br>
3/4 c. granulated sugar<br>
1 1/2 tsp. vanilla extract<br>
2 lg. eggs<br>
1 11 oz. bag Nestle Toll House Peanut butter/Milk chocolate morsels<br>
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Mix flour, baking soda, salt, & pudding mix, set aside.  Cream Butter, and  margarine add both sugars, beat till fluffy. Add eggs, beat again. Gradually add dry ingredients, when well blended add MC/PB Morsels.<br>  
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Make into walnut size balls place on cookie sheet 2 inches apart. I can get 18 on a cookie sheet by alternating between 3 and 2 per row.  Bake at 375°F on ungreased pan. (I spray pans with canola spray just the first time very lightly.)  Bake for 9-11 minutes, air bake pans slightly longer.  Allow to cool on pan one minute for easier removal.