March is a big birthday month for us. Not that we need much in the way of an excuse for getting together--or eating goodies. After so many birthday hurrahs, though, cake can get old. So, here's a yummy cookie that goes well on its own or with ice cream (which, for us, never gets old).
Super Soft Chocolate Chip Cookies
From allrecipes.com by way of Marcia
| 4 1/2 cups flour |
| 2 teaspoons baking soda |
| 2 cups butter softened |
| 1 1/2 cups brown sugar |
| 1/2 cup sugar |
| 2 (3.4-ounce) packages instant vanilla pudding |
| 4 eggs |
| 2 teaspoons vanilla extract |
| 4 cups semisweet chocolate chips |
Yield: 6 dozen
Preheat oven to 350 degrees. Sift together flour and baking soda, set aside. In a large bowl, cream butter, brown sugar, and white sugar. Beat in the instant pudding until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in chocolate chips. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 9-12 minutes in oven. Edges should be golden brown.
Note: any flavor of pudding can be used.
Preheat oven to 350 degrees. Sift together flour and baking soda, set aside. In a large bowl, cream butter, brown sugar, and white sugar. Beat in the instant pudding until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in chocolate chips. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 9-12 minutes in oven. Edges should be golden brown.
Note: any flavor of pudding can be used.
Fresh from the oven. Mmmmm. By the way, if you're not feeding a football-team-sized crowd, this recipe is easily halved.
I find that they stay softer longer if I use margarine instead of butter. I prefer Country Crock sticks which are harder to find.
ReplyDeleteGood to know. I've only made them with butter.
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