From Pearl

2 1/4 Cups of all-purpose flour (290g)*
1 tsp. Baking soda
1 tsp. Salt
1 package of Jell-o vanilla (or Butterscotch) instant pudding (3.4 oz.) (Vanilla, Butterscotch or Chocolate)
1 cup of salted butter, softened (not melted)
3/4 cup of sugar (150g)
3/4 cup packed light brown sugar (166g)
1 tsp. Vanilla extract
2 eggs
2 cups (12 oz.) semi-sweet chocolate morsels
1 cup chopped nuts (optional)

*Carrie Lynn’s notes in blue.

Preheat the oven to 375 degrees.

Combine the flour, baking soda, salt, and pudding mix in a small bowl.

Thoroughly beat at high speed the butter, sugar, brown sugar, and vanilla in a large bowl. Add one egg at a time, beating well after adding each.

Gradually stir in the flour mixture.

Stir in the chocolate and the nuts.

Drop rounded tablespoons of dough onto ungreased cookie sheet.

Bake for 9 to 11 minutes or until golden brown.

Let cool on cookie sheet for about three minutes, then move them to cooling rack.

A fun variation on this recipe is chocolate sandwich cookies. Same recipe, but bake the cookies without the chocolate. After the cookies have cooled, melt the chocolate chips and spread a layer on the bottom of a cookie, then press a second cookie (bottom to bottom) onto the chocolate making a sandwich. Melting chocolate chips Put them in a bowl or big microwave proof measuring cup and microwave on high for a minute. Stir them up and microwave for another minute. Stir again.

Servings: You’re kidding, right? A few dozen
20 minutes
10 minutes per batch
Easy

Here is an update: We substituted Butterscotch Pudding and really like the subtle change in taste. Mom gave me an oatmeal cookie recipe (also posted) that included a box of vanilla pudding. Those cookies were so good that I started experimenting with including pudding in other recipes. These easily rival Mrs. Fields in both flavor and texture.

We also substitute Chocolate Pudding with butterscotch morsels and bread flour for fluffy, wonderful cookies. -Carrie