Go-To Cookie Recipe


I really enjoy this recipe for a few reasons:

1) It’s really adaptable
2) It’s really easy and quick
3) It freezes well 
4) The cookies turn out really soft and delicious

Admittedly, I haven’t been experimenting much with cookies since I just love this recipe so much. It’s really easy to switch up the type of chips or the type of pudding used to make different flavours, and even the amount of milk for the shape of the cookie. I’ve adapted them off of a pretty popular recipe on allrecipes.com, but I’ve made a few little changes that I really like.


Butterscotch chip cookies 


  • 1 cup flour, sifted
  • ½ tsp. baking soda*
  • 1/3 cup packed brown sugar
  • 2 tbsp. white sugar
  • 50 g vanilla pudding (powder form)**
  • pinch of salt
  • 100 g butter, melted
  • 2-½ tsp. vanilla
  • 1 cup chocolate chips***
  • 2 – 3 tbsp. milk****


  1. Preheat oven to 350F.
  2. Mix together flour, baking soda, brown sugar, white sugar, pudding, and salt until thoroughly mixed.
  3. Melt butter completely and mix into flour mixture.
  4. Add vanilla and chips to mixture, which should be crumbly at this point.
  5. Add ~2 tbsp. of milk, or until the dough starts to hold together nicely. More milk will lead to a flatter cookie. 
  6. Spoon cookies onto an ungreased cookie sheet – I use a tablespoon. 
  7. Bake cookies for 9-10 minutes, rotating pans halfway.

*When I’m just making cookie dough for people who won’t bake it, I leave the baking soda out.

**I will use different types of puddings depending on what type of chips I am using, and let’s be honest, what is actually in my pantry. 

***Use white/milk/dark/mint chocolate chips, peanut butter chips, butterscotch chips, coffee chocolate chips…It works pretty amazingly well with all of them. My personal favourite is butterscotch + semisweet chocolate chips. 

****The milk is a bit of a judgement thing. With less milk, usually I have to force the cookie dough together a bit more, but they get a cute rounded shape. More milk makes the dough stick together pretty effectively, but they flatten out more. Also, the milk works nicely for cookie dough, since there is no raw egg. 


Chocolate chip


Mint chocolate chip 


Coffee chocolate chip

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