[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]CHOCOLATE CHIP PUDDING COOKIES[/title][fusion_text]Week of January 13th-17th 2014
(Thanks to Party Line Listener, Mary Geise)
1 Cup Butter, softened 3/4 Cup Brown Sugar 1/4 Cup White Sugar
1 Small Pkg. Instant Vanilla Pudding 1 Tsp. Vanilla 2 Eggs
2 1/4 Cups All Purpose Flour 1 Tsp. Baking Soda 12 oz. Milk Chocolate Chips
In a large bowl, beat the butter, both sugars, pudding mix, eggs and vanilla until creamy and fluffy. Slowly mix in flour and baking soda. Stir in chocolate chips. Drop by tablespoon onto an ungreased cookie sheet. Bake at 375 degrees for 9-10 minutes. Remove from oven and let cool about 10 minutes
Makes 36 cookies
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