My contribution for Foodie Tuesday:
Natalie’s Chocolate Chip Cookies
These cookies are soft, chewy and wonderful. By adding the cinnamon, I have found that locksmiths, handymen and landscapers will often lower their price or not charge me for some things, and will instead accept these cookies as payment. My friend C. R. is is certain it is because I am blonde, but I’m telling you: These cookies are really yummy!
Ingredients
4 1/2 cups all-purpose flour
2 teaspoons baking soda
1 tsp cinnamon
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 oz) package of instant, vanilla pudding mix
2 cups butter softened (I use low-cholesterol Smart Balance spread)
4 large eggs
2 teaspoons pure vanilla extract
4 cups semisweet chocolate chips (I use 2 cups semi-sweet & 2 cups extra dark chips)
2 cups chopped walnuts (optional)
Directions
Preheat oven to 350 degrees.
Sift together the flour, baking soda and cinnamon. Set aside.
In a large bowl, cream together the butter, brown and white sugar.
Beat in the instant pudding mix until blended.
Stir in eggs and vanilla.
Blend in the flour mixture.
Stir in the chocolate chips (and nuts – optional.)
Drop cookies by rounded spoonfuls onto un-greased cookie sheets.
Bake for 10 to 12 minutes in preheated oven.
Edges should be be golden brown.
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MalcolmXY
Noirville Redencocker
Paul Fornale
Sandy Flasher
Myriad
Gregg E. Townsley
Salon.com
Comments
About the cookies, I have never messed these up. Give it a try! Be brave. You can do it!
Rated.
I wanted to share with mom
but I ate them all
You wasted no daylight! I am glad you were not disappointed.
I cannot refer you to Weight Watchers for recovery because that system involves math. I can't speak for you, obviously, but I'll share that the math particle of my brain seems to have dissolved.
When I make these cookies, I usually eat a two or three and then give the rest away immediately, spreading happiness.