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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
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.

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