Chocolate Chip Pudding Cookies

 Ingredients

1 cup salted butter, softened

3/4 cup brown sugar

1/4 cup granulated white sugar

1 box (3.4 ounces) instant vanilla pudding mix

2 large eggs

1 teaspoon vanilla extract

2 ⅓ cups all-purpose flour

1 teaspoon baking soda

1 bag (11 ounces) milk chocolate chips (I like to use the milk chocolate Guittard baking chips)

Instructions

• Preheat oven to 375 degrees F. In a large bowl, or stand-mixer, add the butter, both sugars, pudding mix, eggs and vanilla. Beat on medium speed until creamy and combined.
• Gradually add in the flour and baking soda to the mixture. Beating on low speed until just combined. Stir in the chocolate chips.
• Drop batter by Tablespoons on un-greased cookie sheets. Bake for only 9 to 10 minutes. (They may not seemed fully baked, but they are. Do not over bake!)
• Remove from oven and let cookies rest and cool on the cookie sheets. No need to transfer to wire racks.
• Serve with milk and enjoy these delicious devils! 

Zucchini Bread

 

• 3 cups all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 tablespoon ground cinnamon

• 3 large eggs

• 1 cup vegetable oil

• 2 ¼ cups white sugar

• 3 teaspoons vanilla extract

• 2 cups grated zucchini

• 1 cup chopped walnuts

• Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch pans.

  2. 1. Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.

     2. Beat eggs, oil, sugar, and vanilla together in a separate large bowl with an electric mixer until combined; add flour mixture and beat well. Stir in zucchini and walnuts until well combined. Pour batter into the prepared pans.

     3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 60 minutes. Cool in the pans on a wire rack for 20 minutes. Run a table knife around the edges to loosen. Invert carefully onto a wire rack and let cool completely.