This delicious recipe makes chocolate chip cookies that stay soft!
Chocolate Chip Cookies (with pudding)
2 1/4 cups unsifted all purpose flour
1 tspn. baking soda
1 cup butter or margarine (softened)
1/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
1 tspn. vanilla extract
1 pkg. (4 serving size) JELLO brand vanilla INSTANT pudding and pie filling (NOT MIXED, JUST POWDER)
1 pkg. (12 oz.) chocolate chips
1 cup chopped nuts (optional)
Mix flour with baking soda and set aside. Combine butter, the sugars, vanilla, and pudding mix in large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in chips and nuts. (Batter will be stiff) Drop by rounded measuring teaspoonfuls about two inches apart onto ungreased baking sheets. Bake at 375 degrees for 8 to ten minutes. Makes about seven dozen.
NOTE: You can use chocolate pudding for chocolate cookies, pistachio pudding and nuts, lots of potential combinations here.