For high altitude adjustments see notes.

• Preheat oven to 375°F and line a baking sheet with parchment paper.
• In a stand mixer bowl cream butter, sugar and vanilla. (1 cup butter, ¾ cup white sugar, ¾ cup brown sugar, 1 teaspoon vanilla)
  
• Add in eggs one at a time. Letting the first egg incorporate fully into the batter before adding the next. (2 eggs)
  
• Add in the flour, baking soda, salt, and dry pudding mix. Mix until fully combined. (2 ¼ cups flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 package instant chocolate pudding mix- ~3.4 oz)
  
• Fold in butterscotch and white chocolate chips to cookie dough. (1 cup butterscotch chip, 1 cup white chocolate chips)
  
• Drop rounded spoonfuls onto prepared baking sheet and bake for 8-11 minutes. I like to take these out earlier rather than later so they stay soft.
  
• Let cookies cool for a few minutes and then enjoy!