I've always used this recipe, got it from a Jello pudding box years ago. I double it, use one box coconut cream and one box cheesecake pudding. I also add coconut and almond extract, and at times dried cranberries. This recipe is also great with oatmeal!

Superb in taste! They tasted fabulous and we are going to use them for a bakesale. The reason I am only giving this 4 stars, though, is because they were MUCH to greasy!!! My hands were shining and I had to add about 1/3 cup more flour and they were STILL greasy! I would reccomend half of the butter, if that, because I found that I had to bake them a bit longer. Good recipe, though. Only problem was the butter.

I love this recipe! My family always begs for the secret ingredient! The pudding def makes this a soft cookie!

Out of the 20ish recipies I've tried this one gets TOP marks. Vanilla pudding is all I had... so I tried it & they are GREAT. The pudding added a very mild flavor. The cookie dough was yummy too! I added 1/4 c. flour & baked 10 minutes and they were slightly cruchy, not cake-like at all. Lightly sweet, Not too sweet... (REAL butter in recipie & pam on a regular shiny aluminum cookie sheet) PRETTIEST choc chip cookies I've ever baked. I even whipped out the camera and took a picture! Perfect rise, perfect spread, and perfect bottoms! Overall, this will probably be my MAIN cookie recipie from now on. This should tell how good they are, I'm taking some to my In-laws tomorrow! :)

Pretty good cookie, moist, chewy and cake like. I used choc pudding instead of butterscotch, and peanut butter/choc swirl chips. The taste was great but the color was a little odd, almost a reddish tinge to the cookie itself and the chips burned a little where they touched the bottom of the cookie sheet (although the cookies were not burnt at all). I will make again and play around with the pudding and chips, thanks for the recipe!

I followed the recipe exactly. Fake tasting and very odd consistancy...

These cookies are the BEST!!!!!!!! They are so moist. I followed the recipe and only changed butterscotch pudding for vanilla pudding. This recipe is great!

These are the best cookies! I used vanilla pudding and mini chocolate chips. Also added 1/4 cup more flour. They turned out nice and thick; a little crispy on the outside and warm & soft on the inside. My husband is not much of a "sweet" eater and loved them as much as our boys.

This recipe was a big hit at my father's work. Everyone loved them. I omitted the nuts and added around 2 tsp of vanilla. I am going to try different flavors of pudding as well. I highly recommend this recipe. Highly addicting! You can't have just one! The best cookie I have ever had!

i am in love with these cookies. i found them a few years ago on here and ever since then this is mainly the only chocolate chip cookie recipe i use. i love using different pudding flavors to get different tastes. pumpkin spice is super yummy!! but we do love good old vanilla!

I just made these and thought they turned out really well. I took the advice of other reviewers and increased the cooking time to about 12 min. I only added a 1/2 cup of brown sugar and left out the white sugar entirely, I think the full amount of sugar would have been much too sweet.

These are great! My kids loved them! Our fave is lemon pudding with choc chips. I added some lemon juice and lemon extract to bring out the lemon flavor. Delicious. Thanks!

I made two batches- one with vanilla pudding and chocolate chips and one with chocolate pudding and butterscotch chips. We thought these were just OK, I thought that the instant pudding gave the cookies a somewhat artificial taste. I think I will stick to more traditional chocolate chip cookie recipes from now on.

Turned out great, but I can't really taste the pudding like I thought I would...huh! Will make again.

simple to mix up, great taste AND the cookies tasted good for over a WEEK. Just by mistake, I did not have enough brown sugar, so I only used a scant 1/2 cup =I thought they were great.

I love this recipe. Makes an otis spunkmeyer like cookie. I did make a couple of changes. I added a tsp of salt and used 1/2 cup brown sugar and 1/2 cup white sugar. Oh and I cooked them for 11 minutes at 350 degrees. Super delicious. Highly recommended. I think they store best in a tupperware container with a single slice of bread. The bread gets stale as the cookies remain fresh and soft. Yum!

These cookies are by far the best I have ever made. I always receive lots of compliments whenever I bake these, and they don't last long in our household. Thank you for such a fantastic recipe!

OMG! I'm so excited...my family used to make these allllll the time while I was growning up & we had lost the recipe. Our normal variations were Vanilla pudding with chocolate chips and Chocolate pudding with White chocolate chips. I remember once making dozens & dozens with my aunt to send to my uncle that was away in the Navy. He said once his fellow submariners got a hold of them they were gone in a matter of an hour or two.

I remember this recipe when it came out in pudding boxes when I was a kid. It was the only chocolate chip cookie I would beg my mom to make! I've tried lots of pudding combinations, but my favorite is white chocolate pudding with regular chocolate chips... no nuts though. NO CRUNCH ALLOWED! So yummy even 25 years later! ;-)