CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Grains |
French |
Cookies, Chocolate |
84 |
Servings |
INGREDIENTS
2 1/4 |
c |
All-purpose flour |
1 |
ts |
Baking soda |
1 |
c |
Butter;or margarine,softened |
3/4 |
c |
Lt.brown sugar;firmly packed |
1/4 |
c |
Sugar;granulated |
1 |
pk |
Instant pudding;4serv.sz.* |
1 |
ts |
Vanilla |
2 |
|
Eggs |
12 |
oz |
Chocolate chips |
1 |
c |
Chopped nuts; optional |
INSTRUCTIONS
*Butter Pecan, Butterscotch, Chocolate, Milk Chocolate, Chocolate Fudge,
French Vanilla, or Vanilla Flavor.
Mix flour with baking soda. Combine butter, the sugars, pudding mix and
vanilla in large mixer bowl; beat until smooth and creamy. Beat in eggs.
Gradually add flour mixture; then stir in chips and nuts. (Batter will be
stiff.) Drop from teaspoon onto ungreased baking sheets, about 2 inches
apart. Bake ar 375 degrees for 8 to 10 minutes. Makes about 7 dozen. In
high altitude areas use large eggs and bake 9 to 11 minutes.
Lorna Brown, Prodigy Food & Wine Board
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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