There is a world of cookies to be made though and so many good recipes to try. Eventually I dropped the pudding cookie recipe in favor or other cookie recipe made with more natural ingredients. Still, when I left home for my own place years later, Mom sent all of her MADD cookbooks with me. She never used them, but she knew I did.
Now it seems everything old is new again. Pudding cookies seem to be all the rage in the blogsphere. Everyone seemed to be making them. Who knew that a recipe I made 20 years ago would become fashionable? I pulled that MADD cookbook off the shelf and decided to resurrect them.
Once I made the decision to try making them again, I considered doing variatoins. Instead of double chocolate, I would try other flavors of pudding and other types of chips.
I made two variations. I made a chocolate chip cookie with vanilla pudding. I wanted to make a butterscotch cookie with toffee chips, but I could only find fat-free/sugar-free pudding butterscotch in the store. Instant pudding is scary enough without having to add more mysterious ingredients to make it fat free and sugar free. I opted for banana pudding and peanut butter chips.
The cookies were pretty good. I didn't think the vanilla ones tasted radically different from regular chocolate chip cookies.. The banana flavor could have been stronger in the banana cookies and the artificial flavor was defintely a bit artificial. I am also starting to notice that peanut butter chips taste very strongly of the hydrogenated fats used to make peanut butter stay in sold chip form. Just as I remembered, the pudding gives the cookies a wonderful texture!
I apologize for the lack of photos. Just forgot to take any.
- 2 cups sifted all purpose flour
- 1 tsp baking soda
- 1/4 cup sugar
- 1 package vanilla instant pudding mix*
- 2 sticks butter at room temp
- 3/4 cup packed light brown sugar
- 1 tsp vanilla
- 2 eggs
- 12 oz. chocolate chips*
Sift together flour, pudding mix, and baking soda.
Beat butter in a large mixing bowl until creamy. Beat in sugar until fluffy. Then beat in eggs, brown sugar, and vanilla. Gradually beat in flour/pudding mixture. Carefully stir in the chips.
Drop by spoonfuls onto a cookie sheet. Bake 10 minutes or until the begin to look dry.
*For Banana-PB cookies use banana pudding and peanut butter chips.
Here are some other things I have cooked, but haven't posted.
Here is a great veggie variation on Eggs Benedict. I started with a roasted portobello mushroom cap. I put down a slice of proscuitto (optional) and some spinach sauteed with garlic. I topped it with a poached eggs and then finished the whole thing off with a sauce made of pureed roasted peppers, olive oil, basil, and a little white wine vinegar. (Yes, I totally stole the idea from Cook Yourself Thin.)