Cookies

4 ½ cups all-purpose flour

2 teaspoons baking soda

2 cups butter, softened

1 ½ cups packed brown sugar

½ cup white sugar

2 – 3.4 ounce packages of instant vanilla pudding mix

4 eggs

2 teaspoons vanilla extract

4 cups semisweet chocolate chips

2 cups chopped nuts (optional)

1. Preheat oven to 350 degrees. Sift together the flour and baking soda, set aside.

2. 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 by rounded spoonfuls onto

ungreased cookie sheets.

3. Bake for 10 to 12 minutes in the preheated oven. The edges should be golden brown.

(I change this recipe up by using coconut cream instant pudding with butterscotch chips, or add in toffee bits as well.)