-
1
Combine the flour, baking soda, baking powder, salt, cinnamon, and instant pudding in a bowl and mix well.
-
2
Beat butter, both sugars, and vanilla in a mixing bowl until creamy.
-
3
I like to microwave two unwrapped sticks of butter about 15 seconds in addition to leaving them on the counter for a few hours to soften.
-
4
Add eggs, one at a time, and beat each one well after you add it inches.
-
5
Gradually add in flour mixture.
-
6
Add 1 tablespoon of milk to help mix the dough.
-
7
Cover bowl and refrigerate for about a half hour so that the dough isn't melty when you drop it onto the cookie sheet.
-
8
Preheat oven to 350 degrees (most recipes say 375 -- I say keep it at 350).
-
9
Drop dough by rounded tablespoons onto baking sheets very LIGHTLY sprayed with Pam.
-
10
(Sometimes I like to lightly flour my hands and roll teaspoon sized hunks of dough into smooth balls.
-
11
I then drop them onto the lightly sprayed sheet and press them lightly with two fingers.
-
12
).
-
13
Never drop the dough onto a hot baking sheet or it will begin to melt before it is in the oven -- NEVER a good thing.
-
14
Bake about 7-8 minutes.
-
15
They're done when the edges are browned and the middles puffy.
-
16
They should look more undercooked than usual cookies but they should NOT look like their middles are still wet or oily looking.
-
17
If that's the case, continue baking but keep an eye on them.
-
18
Make SURE the oven rack is not too close to the heat source.
-
19
You don't want to burn the bottoms!
-
20
They should be soft, delicious, and chip free!
-
21
(If you like chips, I use semi-sweet chocolate chunks sometimes in this recipe but I don't add in too many.
-
22
The chocolate shouldn't take over the cookie.
-
23
).
