as requested…..
- 4 1/2 Cups All-purpose Flour
- 2 Teaspoons Baking Soda
- 1 Teaspoon Salt
- 2 Cups Butter, Softened
- 1 1/2 Cups Packed Brown Sugar
- 1/2 Cup White Sugar
- 2 (3.4 Ounce) Packages Instant Vanilla Pudding Mix
- 4 Eggs
- 2 Tablespoons Vanilla Extract
- 4 Cups Semisweet Chocolate Chips
- 2 Cups Chopped Walnuts (optional)
Preparation Instructions
The above ingredients are for 72 cookies (the serving size didn’t go that high). Halve the recipe to make 36 cookies. Also you can change the pudding flavor if you want.
Directions:
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, salt and baking soda. Set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
I didnt use nuts (my kids dont like them) and where it says vanilla pudding i used vanilla angel delight… and because i was a bit puzzled on how to measure cups of butter..i worked it out and its a little over 200g butter..All purpose flour for us brits is plain flour…and everything else is kind of self explanatory. My kids love them and they make for great packed lunch fillers! Btw i got this recipe from Tasty kitchen which you can get to from the Pioneer woman blog 🙂
happy eating xx