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I'm Just Cookin' PDF Print E-mail
Written by Darci Tomky   

Cookies you can’t live without

A bowlful of chocolate chip cookie dough, a glass of milk and The Bachelorette. Mmmm ... life is good. (It’s OK to give in every once in a while, right?)

When I think of chocolate chip cookies, I think of my mom’s pudding cookies. The secret ingredient is the pudding, although I suppose it’s not really a secret since it’s in the title! My mom’s made these cookies as long as I can remember, and it’s like no other chocolate chip recipe will quite measure up.

You can make these cookies with either vanilla or chocolate pudding, but it’s pretty much an unspoken rule in my house that you have to make a double batch with both flavors.

My favorite is the vanilla while my older sister loves the chocolate. As little girls, we would have told you it’s because I have blonde hair and she is brunette. But I’ll let you decide for yourself which is better.

As I was baking these, in between bites of cookie dough and Bachelorette drama, I realized how useful those little cookie scoop gadgets are. If you have never invested in one, I’d really recommend it! I’ve used one ever since my elementary-age 4-H cooking projects, and they are just so darn handy.

They are pretty much like an ice cream scoop, except they come in different sizes depending on what kind of cookie you are making. Once you start using one, you’ll wonder how you ever lived without it! Cookie scoops might be one thing we can’t live without, but The Bachelorette, now that’s a different story altogether.





Chocolate Chip Pudding Cookies

2 1/4 cups unsifted all-purpose flour

1 teaspoon baking soda

1 cup butter or margarine, softened

1/4 cup granulated sugar

3/4 cup firmly packed light brown sugar

1 pkg. (4-serving size) Jello chocolate

or vanilla flavor instant pudding

1 teaspoon vanilla

2 eggs

1 pkg. (12 oz.) milk chocolate chips



Mix flour with baking soda. Combine butter, the sugars, pudding mix and vanilla in large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; then stir in chips. (Batter will be stiff.) Drop by rounded measuring teaspoonfuls onto ungreased baking sheets, about 2 inches apart. Bake at 375 degrees for 8 to 10 minutes. Let cool on wire rack.



Holyoke Enterprise July 26, 2012