This recipe is a new spin on a great chocolate chip cookie recipe I have that makes the softest cookies EVER.
Adding a pre-packaged good is not my usual MO, and I realize this. But think about it. Using pudding in cookies is kind of like using yogurt in muffins. It makes them softer and more moist. And that’s why these cookies are amazing.
Here’s what you will need:
2 1/4 cups of flour
1 tsp. baking soda
1 c. butter, softened
3/4 c. packed brown sugar
1/4 c. granulated sugar
1 (3.4 oz) package lemon instant jell-o pudding
1 cup dried cranberries
Preheat the oven to 350. Cream the butter, brown sugar and granulated sugar together, then add the instant pudding. Make sure the pudding is well worked in before you add the eggs. Continue beating until they reach a smooth consistency.
Stir in the flour and baking soda with a spatula, and then fold in the dried cranberries last. Bake for 10-12 minutes, and then allow to set up afterward. These cookies are incredibly soft (as I may have mentioned, I am a soft cookie kinda gal) and require a little time to solidify post-oven.
I made these last night but I’m trying to be healthy so I substituted the butter for a vegetable oil spread, I used Splenda instead of sugar and fat free/sugar free pudding and they were still amazing!!!!! Great recipe!
My friend Tricia n I, made these a few weeks ago, n since then have made many more batches, n all who have tried them totally fully enjoyed them. They didn’t last long at all! Thanks for the recipe I will enjoy forever!!!
Comment by Kathie Kuehn — January 2, 2016 @ 9:57 pm
Thanks Kathie!!! I love these cookies. I’m glad you did too!