The Gadawski’s Crew and the Fluffy Puffy Butterscotch Cookies

Well folks this is it… the last official post for the blog, at least in this format. I might still bake some cookies here and there and place the recipe on the blog but I’m not sure yet. The problem there is since I won’t be sending the cookies to people then they will stay at my house AND I will eat them AND I will gain the 30 pounds (yay me!!!) I’ve lost so far. Anyway…………………………………………………

I thought that the random generator picked quite an appropriate person for the first blog and it has worked its magic again for the last one. The crew at Gadawski’s is family to me, both literally and figuratively. There is absolutely no way I could list what I love about every person there so I’m going to try and do it by sections. First we have the bar. Everyone in the bar is always entertained, although I’m not sure if it is actually from the jokes or just because the drinks are really strong. Then we have the dining room. We may be bitching about you the second we get in the kitchen, but there is always a smile on our faces when we get to the table hahaha. And last but most definitely not least is the kitchen. They are probably the craziest of us all. You can always count on them for some good music and crazy conversations. Regardless of what section you belong to, or if you are a crossover (and if you are then all above descriptions apply to you)… I love you all!!!! I hope you enjoy the yummy cookies!!!!


Fluffy Puffy Butterscotch Cookies
Makes about 4 1/2 dozen cookies

Ingredients:
• 1 cup Butter, Softened
• ¾ cups Brown Sugar
• ¾ cups White Sugar
• 2 whole Eggs
• 1 teaspoon Vanilla
• 1 package (3.4 Oz. Size) Instant Butterscotch Pudding Mix
• ½ teaspoons Salt
• 1 Tablespoon Baking Soda
• 2-½ cups Flour
• 1 cup Semi-Sweet Chocolate Chips
• 1 cup Butterscotch Chips

Directions:
In a large bowl, cream together butter and sugars. Add eggs, one at a time. Stir in vanilla and pudding mix.
In a small bowl, whisk together salt, baking soda, and flour. Add dry ingredients to the creamed mixture and fold in chocolate and butterscotch chips.
Scoop by rounded tablespoonfuls onto a baking sheet lined with parchment paper.
Bake at 350ºF for 4-5 minutes, rotate pan and bake another 4-5 minutes. The cookies will look golden but still might look a little soft in the middle. This is fine!
Allow cookies to set on the cookie sheet about 2 minutes before transferring to a cooling rack.