I love a moist cookie. Chewy and soft are my biggest criteria when deciding if a recipe is a keeper or not.
So when I saw this recipe that claimed – in the very title – that is was moist, I had to try them out.
A potluck dinner at church was the perfect excuse to bake.
And…feeling a bit adventurous, I made some with butterscotch pudding and some with chocolate pudding.
The result? Yummy, soft and moist cookies just as promised in the name!
Moist Chocolate Chip Cookies
2-1/4 c. flour
1 tsp. baking soda
1 c. margarine, softened
1/4 c. sugar
3/4 c. brown sugar, packed
1 tsp. vanilla
1 pkg. vanilla instant pudding mix (4 serving size)
1 (12 oz.) pkg. chocolate chips (I used mini M & M’s)
1 c. chopped nuts (optional)
Mix flour and baking soda; set aside. Combine margarine, both sugars, pudding mix and vanilla in large mixing bowl. Beat until smooth and creamy.
Beat in eggs.
Gradually add flour mixture, then stir in chips and nuts. Drop by rounded teaspoonfuls about 2 inches apart on ungreased baking sheets.
Bake at 375 degrees for 8 to 10 minutes. Makes 5 dozen.