Then, I started to vaguely remember as a young girl one of my moms friends talking about making cookies with instant vanilla pudding and thought to myself "I bet the pudding makes them soft an chewy!" and I was right!! I whipped up a batch of them yesterday and they are so yummy. The hubby was even ranting this morning how he loves that they didn't go stale over night like most cookies do. So, without further ado, I present you with my chocolate chip pudding cookie recipe.
Ingredients
1/2 cup of butter
2 cups of chocolate chips (you can add more or less to your liking. I used Hershey's Semi Sweet chips because they were cheapest. I'm frugal and I buy what's on sale.)
1/4 cup of canola or vegetable oil. (I prefer canola, but veggie works too.)
1 package (3.5 oz) of Jell-O french vanilla instant pudding. Regular vanilla works too!
2 1/4 cups of flour
1tsp baking soda
1tsp vanilla
1/4 cup of sugar
3/4 cup of brown sugar
2 eggs
The how to
Preheat your oven to 375.
Start by adding all of your dry ingredients first. (sugar, brown sugar, baking soda, flour, pudding mix) mix all together. Then, add in your chocolate chips. Mix those up in with the rest again.
Then, add your wet ingredients to the mix. (eggs, vanilla, canola oil, butter, vanilla)
knead the mixture with your hands until smooth and cookie dough-ish.
Grease your pan and then make golf ball sized balls with the dough, then squish it to look like a disc, but don't squish it to be completely flat. You want then to be flattened to about 1/2 of an inch.
Bake for 10-12 minutes. My oven required 12, but I have come to realize that no two ovens will cook the same! Bake them until they are a golden tan/brown color.
Here is a picture of my finished product. So yum!
