Bailey’S Caramel Liqueur And Butterscotch Cookies

• 2-1/4 cups Plus 1 Tablespoon All-purpose Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 2 sticks Unsalted Butter, Room Temperature
• 3/4 cups Brown Sugar
• 1/4 cups Granulated Sugar
• 2 whole Large Eggs
• 1 teaspoon Vanilla Extract
• 2 teaspoons Baileys Caramel Liqueur
• 1 package Butterscotch Instant Pudding Mix, 3.4 Ounce Packet
• 1-3/4 cup Butterscotch Chips

1. Preheat oven to 350 F. Line a baking sheet with parchment paper.
2. Combine flour, baking soda, and salt in a medium bowl. Set aside.
3. In the bowl of an electric mixer, add butter and sugars. Beat until creamy. Mix in eggs, vanilla, liqueur and pudding mix. Beat until combined.
4. Add the dry ingredients into the wet and mix until just combined. Fold in butterscotch chips.
5. Using a small cookie scoop (approximately a rounded tablespoon), drop the dough onto your baking sheet, spacing the cookies about 2 inches apart. Bake for 8-11 minutes, until they just start to color. You want the cookies set, but remove them from the oven when they seem like they're not quite done. This produces a moist, chewy cookie. Set pan on a cooling rack.
6. Let cookies cool for a couple of minutes on the baking sheet, then transfer to cooling racks to cool completely.

allpurpose, baking soda, salt, butter, brown sugar, ubc, eggs, vanilla, butterscotch, butterscotch chips

Taken from tastykitchen.com/recipes/desserts/baileys-caramel-liqueur-and-butterscotch-cookies/ (may not work)