2 1/4 c. flour
1 tsp. baking soda
1 c. butter, softened
1/4 c. granulated sugar
3/4 c. brown sugar
1 tsp. vanilla
1 (3 1/2 oz.) pkg. vanilla flavor instant pudding
2 eggs
1 (12 oz.) pkg. semi-sweet chocolate chips
1 c. chopped walnuts (optional)

Combine flour and baking soda; set aside. Combine butter, sugars, vanilla and pudding mix in large mixer bowl; beat until smooth and creamy. Beat in eggs; gradually add flour mixture. Stir in chocolate chips and nuts (batter will be stiff). Drop by heaping teaspoonfuls, about 2 inches apart, onto ungreased cookie sheets.

Bake at 375 degrees for 9-9 1/2 minutes or until browned. Yield: 4 1/2 dozen cookies, 2 1/2 inches in diameter.

VARIATIONS: You can make several different types of cookies using this same basic recipe with different flavors of puddings and chips, i.e., try butterscotch chips and butterscotch pudding or give chocolate pudding and peanut butter chips a try. You'll find that these cookies come close to the taste and texture of commercial chip cookies - but they're better, because they're made fresh.