2 1/2 c. unsifted flour
1 tsp. baking soda
1 c. butter
3/4 c. firmly packed brown sugar
1/4 c. granulated sugar
1 pkg. Jello chocolate instant pudding (4 serving size)
1 tsp. vanilla
2 eggs
1 c. chopped pecans
1 (12 oz.) pkg. chocolate chips

Mix flour with baking soda. Combine butter, sugars, pudding mix and vanilla in large mixing bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture then stir in chips and nuts. (Batter will be stiff.) Drop from teaspoon onto ungreased baking sheet about 2 inches apart. Bake at 375 degrees for 8 to 10 minutes. (Cookies should look slightly brown. Remove from cookie sheet to attain softness.) Makes 7 dozen.