I love butterscotch pudding. I love this recipe because it is very smooth and creamy, just like pudding should be.
Ingredients:
2/3 cup brown sugar
2 Tablespoons cornstarch
1/3 cup water
1(12oz) can evaporated milk
1 egg
3 Tablespoons butter
1/2 teaspoon vanilla extract
Mix the cornstarch and brown sugar in a medium sized pan. Add the water and evaporated milk and stir well.
Cook and stir over medium heat until the mixture just starts to boil.
Take off the heat.
In a bowl beat egg and stir in a small amount of the sugar/milk mixture. Pour back into pan and add the heat again. Cook and stir for another minute. Remove from the heat and add the butter and vanilla.
Pour into serving dishes. You will get 4 (1/2 cup) servings.
I love warm butterscotch pudding, but if you prefer it firmer stick it in the refrigerator for an hour or so.
Peanut butter, chocolate chips, m&ms- what could be better in a cookie.
They are big on taste and are monstrously big too.
Preheat your oven to 350 degrees. Grease a couple cookie sheets.
Ingredients:
3 large eggs
1 cup brown sugar
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon corn syrup
2 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter, melted
1-1/2 cups chunky peanut butter
4-1/2 cups oatmeal- I like quick cooking but regular oats are fine too.
1/2 cup flour
3/4 cup chocolate chips
3/4 cup butterscotch chips
3/4 cup m&ms- preferably mini
Combine eggs, sugars, vanilla, corn syrup, baking soda, and salt. Stir in the melted butter. Add the peanut butter, oatmeal, and flour mixing until thoroughly combined. Stir in the chips and m&ms. Let the dough rest for 30 minutes so the oatmeal can absorb some of the butter.
Resting is an important step so make sure to do this.
Drop the dough by 1/4 cupfuls onto the greased baking sheets. Flatten slightly with hand, if needed. Bake for 12 minutes until they are a light golden brown.
Cool on a rack.
If you over bake they may end up kinda crunchy.
