Chocolate Chip Pudding Cookies
Contributor: Gloria Phister
2002 Cowley Cookbook
21/4 cups unsifted all-p0urpose flower
1 tsp baking soda
1 cup butter or margarine, softened
¼ cup sugar
¾ cup firmly packed brown sugar
1 tsp vanilla
1 (4 serving size) chocolate or vanilla instant pudding
2 eggs*
12 oz chocolate chips
1 cup nuts, chopped
Mix flour with baking soda. Combine butter, sugars, pudding mix and vanilla 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 onto ungreased baking sheets, about 2” apart. Bake at 375˚ for 8-10 minutes.*
Makes about 7 dozen. *In high altitudes, use large eggs and bake 9-11 minutes.