Chocolate Chip Cookies
2 1/4 cups all-purpose flour
1 cup butter, softened
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 cup granulated sugar
3/4 cup brown sugar
1 (3 1/2 ounce) box vanilla instant pudding
1 (12 ounce) package semisweet chocolate chips
Combine flour and baking soda; set aside.
Combine butter, sugars, vanilla extract and pudding mix in large mixing bowl; beat until smooth and creamy.
Beat in eggs, then gradually add flour mixture.
Stir in chocolate chips (batter will be stiff).
Drop by heaping teaspoonful, about 2 inches apart, onto ungreased cookie sheets.
Bake at 375 degrees F for 9 to 10 minutes or until lightly browned.
Yield:: 4 1/2 dozen
Independence Day Recipes