| 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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