Charisse had almost a week off and she wanted to bake, and she didn’t have to twist my arm. She sent me several recipes and none of them were Weight Watchers. No that I have anything against Weight Watchers, but I want full sugar, full fat and flavor to the max. Please don’t send hate mail! And as a fitness professional it may sound counterproductive. Everything in moderation. We didn’t tweak anything with this recipe so I’m giving it to you with no modifications. It’s from Kraft recipes http://www.kraftrecipes.com/recipes/easy-pudding-cookies-64915.aspx. Bake a batch, or two. They are soooo good while they’re still warm. Tis the season!
1 cup (2 sticks) butter or margarine, softened
1 cup packed brown sugar
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
1 tsp baking soda
2 cups flour
1 pkg (6 squares) BAKER’S White Chocolate, chopped
Preheat oven to 350°F. Beat butter and sugar in large bowl with mixer until light and fluffy. Add dry pudding mix; beat until well blended. Add eggs and baking soda; mix well. Gradually add flour, beating after each addition until well blended. Stir in chocolate.
Drop tablespoons of dough, 2 inches apart, onto baking sheets. Bake 10 to 12 min. or until edges are lightly browned. Cool 1 min. on baking sheets; remove to wire racks. Cool completely.
So many possibilities to tweak this recipe. How about white chocolate, OR cheesecake pudding? Pistachio maybe? Dark or milk chocolate chips, nuts instead of chips. Yummy on all counts.