Ingredients
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3 cubes butter
2 c. + 2 Tbsp. brown sugar
2 c. + 2 Tbsp. white sugar
3 eggs
1 large pkg. vanilla instant pudding mix
4 1/2 c. flour
1 1/2 tsp. soda
3/4 tsp. salt
18 oz. chocolate chips
1 c. walnuts
Preparation
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Preheat oven to 375\u00b0.
With a mixer, cream butters and sugars. Add eggs.
Add dry ingredients.
You may need to hand stir in nuts and chocolate chips.
Bake on ungreased cookie sheet for 10 minutes (less time if your oven bakes hot).
Cookies should look slightly baked.
Do not brown! Let them sit on the cookie sheet for 5 minutes, then remove to a wire cooling rack.
Store in airtight container.
These cookies have a 2 to 3 day shelf life. You may want to freeze them in Ziploc bags.
They do freeze well, but once removed from the freezer, they have a 1 to 2 day shelf life.
You can double the recipe.
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