Ingredients
1 cup butter, softened3/4 cup packed brown sugar1/4 cup sugar1 package (3.4 ounces) instant pistachio pudding mix2 large eggs, room temperature1/2 teaspoon vanilla extract1/2 teaspoon almond extractGreen food coloring, optional2-1/2 cups all-purpose flour1 teaspoon baking soda1 package (10 to 11 ounces) butterscotch chips1 cup chopped walnuts
Preparation
Preheat oven to 350°. In a large bowl, cream butter, sugars and pudding mix until light and fluffy. Beat in eggs and extracts. If desired, add food coloring. Whisk flour and baking soda; gradually add to creamed mixture. Stir in chips and nuts (batter will be stiff). Scoop tablespoonfuls of dough and shape into balls; place 2 in. apart on ungreased baking sheets.
Bake until cookies are set and bottoms are lightly browned, 10-12 minutes. Let cool on pan for 2 minutes before removing to wire racks to cool completely.
