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
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.
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.