Soft Chocolate Chip Cookie by Rachel Munger

Ingredients:

4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract

Original recipe: (4 cups semisweet chocolate chips 2 cups chopped walnuts (optional)
Variation from Rachel
I omit the 1c chocolate chips and nuts as replace with
1c (heaping) Heath bar bits
1c (heaping) milk chocolate
1c (heaping) whites chocolate

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Sift together the flour and baking soda, set aside.
3. 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.
4. Finally, stir in the chocolate chips. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
5. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Other Info (pictures, nutrition, etc)

Makes 6 dozen or 72 cookies