My mom makes the BEST cookies. Really, she does. Taking a bite out of one of her chocolate chip cookies takes me back home in an instant, and if ever I’m feeling homesick for the days when my metabolism moved with the speed of light, I make her recipe. A few days ago, I opened up my cupboards and found a box of vanilla pudding mix.
I suddenly remembered that YEARS ago I had visited a friend after she’d had a baby (and emergency hysterectomy to save her life) and she had given me cookies. Isn’t that strange? I mean, she had JUST had that baby, and I should have been the one giving HER cookies, but she had up and baked them herself and they. were. amazing.
I even went so far as to interrupt her birth story mid-sentence with, “Oh my GOSH these are AMAZING.”
And she said, “Oh, I just put a package of pudding in the mix.”
She tried to go on with her story, but I just couldn’t let her.
“What else do you have to do? Reduce the sugar? Reduce the flour? When do you add it?” I HAD to know.
“I don’t do anything different, I just throw it in. Nothing fancy…” and then I allowed her to finish her story.
And a few days ago, I finally tried it for myself. It only took 7 years, by golly.
Mom’s Chocolate Chip Cookies -remix
1 C. Shortening
3/4 C. Granulated Sugar
3/4 C. Brown Sugar
1 tsp. Vanilla
2 C. All-Purpose Flour
1 package vanilla pudding (the smaller box -3.9 ounces)
1 tsp. Soda
1 tsp. Salt
1 12 oz package semi-sweet chocolate chips (Nestle Toll House are the BEST)
Mix flour, soda, pudding, and salt together in a medium bowl. Set aside.
Cream shortening, sugar, brown sugar, and vanilla in a bowl using a hand mixer.
Add eggs, one at a time. Beat until thoroughly combined.
Stir in dry ingredients.
Fold in chocolate chips.
Mom’s recipe originally calls for 2 and 1/4 cups of flour, but I found I needed to reduce the flour amount… so watch it as you bake. There’s nothing worse than a dry cookie! The pudding keeps these cookies so gooey and soft that you’ll die of happiness!