These little soft cookies might have become my most favorite kind of quick/easy cookies. Because of the pudding, these cookies are dense and soft and do not overwhelm you with a wave of sugar like some cookies do.
Here's the recipe:
2 1/4 c. flour
1 tsp. baking soda
1 c. butter, softened
1/4 c. granulated sugar
3/4 c. brown sugar
1 tsp. vanilla
1 (3 1/2 oz.) pkg. vanilla flavored instant pudding
2 eggs
2 c. blueberries (easily substituted with chocolate chips)
1 c. chopped walnuts or pecans (optional, but recommended)
1 tsp. baking soda
1 c. butter, softened
1/4 c. granulated sugar
3/4 c. brown sugar
1 tsp. vanilla
1 (3 1/2 oz.) pkg. vanilla flavored instant pudding
2 eggs
2 c. blueberries (easily substituted with chocolate chips)
1 c. chopped walnuts or pecans (optional, but recommended)
Combine flour and baking soda; set aside.
Combine butter, sugars, vanilla and pudding, mix in large mixing bowl; beat until smooth and creamy.
Beat in eggs; gradually add flour mixture. Stir in blueberries and nuts (batter will be stiff).
Drop by heaping teaspoonfuls, about 2 inches apart, onto un-greased cookie sheets.
Bake at 375 degrees for approximately 10-12 minutes.
Yield: 4 1/2 dozen cookies.
(via Cooks.com)
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