i've never met
julie, but these cookies are
beautiful. as legend has it, she would bake them to a 4"
diameter. thanks to the
pudding, they stay soft and
chewy for days.
1 cup
margarine (2 sticks) softened
2 cups white
sugar
1 cup packed brown sugar
4
eggs
2 tsp.
vanilla extract
1 package (6 oz.) instant pudding (
chocolate or
vanilla)
4 cups flour
2 tsp. baking
soda
1 bag mini chocolate chips (12 oz.)
1/2 tsp.
salt
Preheat oven 350 degrees
fahrenheit.
Soften butter in microwave, one minute; cream butter with sugars.
Add eggs, beat til smooth.
Add instant pudding and vanilla.
Mix flour, baking soda, and salt. (When adding flour to
wet ingredients,
mix by hand - dough will become thick.)
Add chocolate chips.
Set mixture in refrigerator for at least half an hour.
Drop by tablespoon for smaller cookies (twelve to fifteen per tray); roll by hand for larger cookies (four to six per tray).
Bake 10-12 minutes for smaller cookies; 15-17 minutes for larger cookies.
Remove to cooling rack/paper towel after about one minute.
(can be frozen -
tasty when cold;
bland when thawed. i recommend eating them right off the pan, so that you burn away your
palate... keep
milk handy.)
the secret to this dessert is the pudding - i prefer chocolate, but some prefer vanilla. to each his own, to all the cookie.