I used 1/2 cup butter flavored Crisco and 1/4 cup unsalted butter (so the total was 3/4 instead of a full cup). I also added 1/2 tsp of salt and used 1 1/2 cups of mini semi-sweet chocolate chips. They were delicious! Crispy on the outside, soft inside. I also doubled the baking sheets and used parchment paper. I used a cookie scoop and flattened the scoops a little with my fingers. Baking time was 10 minutes at 375 for me. Next time will try more butter and less Crisco, but stick with the 3/4 cup total. Unlike some of the other reviewers, I didn't notice any unusual aftertaste when using the instant vanilla pudding mix.
Date Posted: Jan. 28, 2009
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