These are an awesome snack for all kids to take into school on their snack days. They are a little bit of work to get done, but the end result is so much worth all the effort. Using a melon baller works really well if you are worried about getting them all the same size. What I found most useful about that is the cookies will be done at exactly the same time. If you have some that are too big or too small than the others, you are going to have some burnt and some that aren’t quite done.
Check out what they are saying about this recipe over at All Recipes:
“Everybody wants this recipe when I take them in for a carry-in”
Get prepared to pass this list of ingredients and instructions out to your friends!
Ingredients
4 1/2 cups Gold Medal all-purpose flour
2 teaspoons baking soda
2 cups Land O’ Lakes butter, softened
1 1/2 cups Domino packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)
Instructions
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
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Quick Tip: Chill the dough before making your cookies to bake for a better shape.
Thanks again to All Recipes for this delectable cookie recipe.
