Chocolate Chip Cookies

From the kitchen of Joyce Becker

You can use any flavor pudding you like for this recipe.

Makes 6 dozen (See note at bottom of page)

4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter
1 1/2 cups packed brown sugar
1/2 cup granulated sugar
2 (3.4 ounce) boxes instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

Preheat oven to 350 degrees F.

Sift together the flour and baking soda, set aside.

In a large bowl, cream together the butter, brown sugar and white sugar. Stir in the instant pudding (dry) until blended. Then stir in the eggs and vanilla. Add the dry ingredients and mix well. Finally, stir in the chocolate chips and nuts.

Drop cookies by rounded spoonfuls onto unprepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

NOTE: I use 1 cup of margarine and 1 cup of Butter Flavored Crisco. These are by far the best chocolate chip cookie I have ever made. Have used vanilla, white chocolate and chocolate pudding to make these and all are wonderful.