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PUDDING COOKIES 2 1/4 c. flour 1 tsp. baking soda 1 c. butter or margarine 1/4 c. sugar 3/4 c. light brown sugar 1 (4 pkg.) instant pudding 1 tsp. vanilla 2 eggs 1 (12 oz.) pkg. chocolate chips 1 c. chopped nuts Mix flour with soda. Combine butter, the sugars, pudding mix and vanilla in large mixing 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 teaspoon onto ungreased baking sheet, about 2 inches apart. Bake at 375 degrees for 10 to 12 minutes. Let cookies cool 5 minutes then remove to cooling rack. Variations: Lemon Cookies: Substitute 1/2 teaspoon lemon extract for 1/2 teaspoon vanilla, lemon chips can be used I.L.O. chocolate chips if wanted. Use lemon pudding. Butter- scotch Cookies: Use butterscotch pudding and peanut butter or butterscotch chips. Butter Brickle Cookies: Use butter pecan pudding. Use Heath Bit 'O Brickle almond brickle chips I.L.O. chocolate chips. May also use chocolate pudding. For the Chocolate Chip Cookies use French vanilla, vanilla or any of the chocolate puddings. Makes about 7 dozen. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |