1 c. butter, softened
1/4 c. white sugar
3/4 c. light brown sugar, firmly packed
1 tsp. vanilla
2 eggs
2 1/4 c. all-purpose flour
1 small box instant vanilla or French vanilla pudding mix
1 tsp. baking soda
1 tsp. salt
1 (12 oz.) bag semi-sweet chocolate chips
1 c. walnuts, chopped

Preheat oven to 375°F. Cream butter, sugars and vanilla together in a large bowl. Add eggs, beating well. Combine flour, instant pudding mix, baking soda and salt. Gradually add to creamed mixture, beating well. Fold in chips and nuts. By rounded tablespoon for large cookies or teaspoon for small cookies, drop onto ungreased cookie sheets and bake for 8 to 10 minutes or until lightly browned. Cool for 5 minutes on cookie sheet, then remove to wire racks to cool completely. Store, lying flat, and if stacking in container, place sheet of waxed paper between stacked layers.

Chocolate Chocolate Chip and Peanut Butter Chip Variation: Add 1/3 cup cocoa and change instant pudding mix flavor to chocolate or chocolate fudge. Use 1 bag of peanut butter chips in place of walnuts. Batter will be a bit more stiff.

White Chocolate Hazelnut (or Macadamia) Variation: Change instant pudding mix flavor to white chocolate, if available, and if not available, use vanilla. Use one bag of white chocolate chips in place of semi-sweet chocolate chips and use 2 small bags of hazelnut pieces or Macadamia nuts in place of walnuts.

Cinnamon Raisin Variation: Use 1 bag of cinnamon baking chips in place of semi-sweet chocolate chips (located in same area as chocolate chips in grocery aisle), and use 1 to 1 1/2 cups of raisins in place of nuts. If desired, 1 cup of flour can be omitted and 1 cup of oats added in its place.