5-minute listening: The only cookie recipe you need this Christmas – chocolate butterscotch pecan pudding cookies

A. appetiser

B. savoury pastry

C. baked good

D. beverage

2. If you want to “wow” someone, you want to … them

A. impress

B. overcome

C. shock

D. startle

3. Which of the following best describes the cookie’s texture?

A. creamy and velvety

B. soft and gooey

C. crispy yet sticky

D. crusty and crumbly

4. What is the secret ingredient used in the recipe?

A. toasted pecan nuts

B. butterscotch pudding mix

C. semi-sweet chocolate chips

D. dark chocolate pudding

5. Why is cornstarch used in the recipe?

A. to stop the cookies from overbaking

B. to prevent the cookies from sticking to the pan

C. to ensure the cookies are moist

D. none of the above

6. How long should the pecans be toasted?

A. 10 seconds

B. about one minute

C. no more than 15 minutes

D. 200 seconds

7. Which ingredients go into the mixer last?

A. butter, sugar, pudding mix and brown sugar

B. butterscotch chips, chocolate chips and toasted pecans

C. flour, salt and baking soda

D. whole egg, egg yolk and vanilla

8. Why does the recipe call for the baked cookies to be transferred to a separate plate?

A. to stop the cooking process

B. for hygiene reasons

C. to allow the cookies to soften

D. all of the above

9. What goes well with the cookies, according to Kate?

A. bubble tea

B. iced coffee

C. smoothies

D. milk

10. How long can the cookies be kept in the freezer?

A. three days

B. a week

C. a fortnight

D. none of the above

11. Using information from the podcast, complete the list of ingredients needed for the recipe.

Ingredients (makes _____ cookies)

- 10 tablespoons of __________

- __________ of instant butterscotch pudding mix

- 1 ½ cups regular flour

- one cup of pecans

- one large egg and one additional egg yolk

- 200 grams of sugar and 67 grams of __________

- 1 ½ teaspoons vanilla extract

- 1 ½ teaspoons salt

- ½ teaspoon baking soda

- __________butterscotch chips

- ½ cup semi-sweet __________

1. C

2. A

3. C

4. B

5. D

6. C

7. B

8. A

9. D

10. D

11. B

12. C

13. D

14. A

15. Ingredients (makes 32 cookies)

- 10 tablespoons of melted unsalted butter

- 100 grams of instant butterscotch pudding mix

- 1 ½ cups regular flour

- one cup of pecans

- one large egg and one additional egg yolk

- 200 grams of sugar and 67 grams of light brown sugar

- 1 ½ teaspoons vanilla extract

- 1 ½ teaspoons salt

- ½ teaspoon baking soda

- ½ cup butterscotch chips

- ½ cup semi-sweet chocolate chips

Kang-yee and Kate: Hi everyone! Thanks for tuning into the special Christmas episode of K Sisters’ Kitchen.

Kate: The holidays are upon us, and many of our listeners have requested cookie recipes that will wow their family and friends. After a bit of experimenting, Kang-yee and I have come up with a delicious chocolate butterscotch pudding cookie that hits all the right notes. It has the perfect mix of crunch and chewiness, and it’s totally irresistible.

Kang-yee: This recipe includes a secret ingredient that puts it over the top: a box of butterscotch pudding mix. We have also replaced a portion of regular flour with cornstarch to prevent the batter from spreading and create a thicker cookie, because who doesn’t relish sinking their teeth into one? It also makes for a very soft and tender layer to the centre of every cookie that pairs well with the slightly crunchy edges!

Kate: Shall we get started, Kang-yee?

Kang-yee: Of course! For this amazing cookie recipe, you’ll need one cup of pecans, roughly chopped; 10 tablespoons of melted, unsalted butter; 200 grams of sugar; 100 grams of instant butterscotch pudding mix; 67 grams of light brown sugar; one large egg; one additional egg yolk; 1 ½ teaspoons vanilla extract; 1 ½ cups flour; 1 ½ teaspoons salt; ½ teaspoon baking soda; ½ cup butterscotch chips; and ½ cup semi-sweet chocolate chips. This recipe makes around 32 cookies.

Kate: To begin, pre-heat the oven to 200 degrees Celsius. As the oven heats up, spread the pete-cant on a baking tray and toast them for 10 to 15 minutes, until they are nutty and a deep golden brown. Set the toasted pecans aside to cool down.

Kang-yee: Then, combine the melted butter, sugar, instant pudding mix and brown sugar in a stand mixer and mix the ingredients on medium-high for 2 to 3 minutes until well combined. Scrape down the sides of the bowl, then add the whole egg, egg yolk and vanilla and beat again until smooth. Next, add flour, salt and baking soda to the batter and mix again.

Kate: Then, add the final ingredients: the butterscotch chips, chocolate chips and toasted pecans, and mix the batter one last time. Now the cookie dough is ready for the oven!

Kang-yee: Indeed! Bake them at 200 degrees for six to eight minutes. They should be dry on the edges and shiny on top. Let the cookies cool on the sheet for five minutes, then transfer them to a plate so they stop cooking from the pan’s residual heat while they cool. Once they have cooled completely, store them in an airtight container.

Kate: Yum! These cookies are best eaten warm right out of the oven, with a glass of milk for dunking, but will keep fresh on the counter for at least three days at room temperature. If you’re baking ahead of the holidays, you also can store them in the freezer for up to one month.

Kang-yee and Kate: We hope you’ve enjoyed today’s podcast. Merry Christmas and happy holidays!