We just got back from the mountains in North Carolina late Sunday night. We spent most of the week up there with my sister-in-law and her better half. We had such a blast. We spent most of the vacation skiing and snowboarding, and watching True Blood reruns. My son was glued to the Nintendo 3DS we got him for Christmas, trying to master all of his games. When we could tear him away from it, he was having fun on his skis too. I was so proud of him, he got on the chairlift on the last day, and made it down the big hill, going way faster then I was actually comfortable with him going. But I bit my tongue and nervously watched him zip down the hill with ease.
Before we left, I made these cookies to take with us. They are just simple chocolate chip pudding cookies. The pudding in the cookie dough makes them stay moist for a long time, perfect for traveling. We enjoyed these cookies with lots of hot chocolate by the fire in our little cabin at night.
Yield: Serves 6
1 cup butter, 2 sticks
1 cup sugar
1 (3.9 oz) box instant vanilla pudding
2 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips
Heat oven to 350°. Cream butter and sugar together. Add eggs and mix well. Add vanilla pudding mix and vanilla extract. Mix well. Sift flour, baking soda and salt together. Add to cookie dough and mix until just combined. Scrape down sides of mixing bowl and mix again. Add chocolate chips and mix until combined.
Chill cookie dough in the refrigerator about 1 hour, enough that it is pretty firm. Scoop by the tablespoon on a parchment paper lined cookie sheet. Bake for 10 - 12 minutes, or until very lightly browned on the edges, Cool on cookie sheet 2 minutes before transferring to a wire cooling rack.
Napkin by Pine Cone Hill
