Yummy Chocolate Chip Cookies

I haven't had a ton of time to cook anything to wonderful this week, so I'm going to give you my wonderful Chocolate Chip Cookie recipe instead. I got this recipe from an old Ward Cookbook (those are the BEST!) a long time ago. There are two reasons why I think these cookies are so divine. First, there is pudding in the dough which keeps the cookie moist and thick even after you bake them. I am definitely not one who likes a flattened, crunchy cookie. Nope, make mine soft and chewy, please. The other reason is that I bake them on my stoneware. I love my stoneware because it bakes so evenly and again, not crispy, but nice and soft. Wait, I think I need to add another reason: these cookies only have butter and no shortening. I love that about them. Mmmm!

Excellent Chocolate Chip Cookies

1 cup butter, softened
¼ cup sugar
¾ cup brown sugar, packed
1 small (3 ½ oz.) package vanilla instant pudding
1 tsp. baking soda
1 tsp. vanilla
2 eggs
2 ½ cups flour
2 cups chocolate chips
1 cup nuts, optional

Beat together butter, sugar, brown sugar, pudding mix, baking soda, and vanilla. Beat in eggs. Add flour and stir together. Stir in chocolate chips and nuts. Drop by heaping spoonfuls and bake for 9 ½ minutes at 375˚ (or 10 minutes at 325˚ in a convection oven). Butterscotch or chocolate pudding may be substituted for vanilla pudding.

Results: I ALWAYS double this recipe because it is so good. I usually use semi-sweet chocolate, because I'm the mom and that's what I like best. We also usually leave the nuts out. We end up baking a bunch and then having lots of cookie dough to eat. Heaven!