When the rare occasion arises that my kids and I go to Wal-Mart, we like to play Wal-Mart I-spy. Now, if you've ever been there, especially after dark, you can probably guess what is on the list:
Someone on a motorized shopping cart
Someone wearing camouflage
Someone with a 'Merica shirt on
A mom screaming at her kids
Someone with crazy dyed hair
Someone wearing pajama pants (and slippers for a bonus point)
Someone wearing clothes that are clearly too small
One time when my oldest daughter and I went there, she saw a lady with pink hair, wearing camouflage pajama pants, wearing a shirt with an American flag, and she was screaming at her kids. Nailed it! Wal-Mart I-Spy just may revolutionize your shopping trips.
Now, let me tell you about these cookies. They really are the best. The dough has dry pudding mix in them which keeps them ridiculously soft for days. The original recipe is for Cookies and Cream cookies, which has crumbled Oreos in the dough. Come on now, who doesn't want to eat an incestuous cookie? Those are probably my favorite cookie, but sometimes I just want a good ol' chocolate chip cookie. I used dark chocolate chunks and semi-sweet chocolate chips for the pictured cookie, but you can use whatever chips you've got on hand. These cookies will never disappoint you, and people will love and hate you at the same time- hopefully, a little heavier on the love side though.
Make the cookies. Play Wal-Mart i-Spy. Thank me later- maybe with a cookie. :)
Yield: 2 dozen
3/4 c butter, at room temperature
1/2 c white sugar
1/2 c brown sugar
1 t vanilla
3.5 oz. vanilla instant pudding mix
1 t baking soda
1/4 t salt
2 1/4 c flour
10 oz. chocolate chips (about 1 1/2 c )
If you want something magical, crush up 8 Oreos and add them to the dough in addition to the chocolate chips
Preheat the oven to 350.
In a mixer with the paddle attachment, cream the softened butter and both sugars on medium-high speed until it looks light and fluffy- about 2 minutes. Lower the mixer speed to medium-low and add the eggs and vanilla. Mix well to incorporate. Turn off the mixer. In a separate bowl, combine the flour, dry vanilla pudding mix, baking soda, flour, and salt. Whisk to combine. Turn the mixer on low and add the flour mixture. Mix well. Add the chocolate chips.
Use a cookie scoop and plop the dough onto a cookie sheet (about two tablespoons of dough), two inches apart. Bake the cookies for 12 minutes.
Do not overbake! These cookies don't brown very much, and they look undercooked after 12 minutes. However, you take those bad boys out at 12 minutes, let them sit for about 30 minutes, and they're perfect.
One quick cookie tip- The darker the cookie sheet is, the quicker the bottoms of the cookies bake. So, if you have one of those really dark-colored cookie sheets, the bottoms of your cookies will be a lot darker and most likely burn. I use the light colored stainless steel looking cookie sheets. You can get three in a pack at Sam's club for about $20. I won't bake cookies on anything else!
These cookies stay soft for about three days, and it tastes like you're eating straight cookie dough- freaking delicious.