Reviewed: Mar. 3, 2007

Wow, these were soo good. I used the original recipe above just to try it out, and by the end of the night all the cookies were gone. Next time I make it I will use different pudding mixes just to try. Excellent recipe!

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Lyse

Cooking Level: Beginning

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Reviewed: Feb. 23, 2007

I was looking for a new kind of cookie, and I remembered one that I LOVED using chocolate pudding mix. I thought the recipe was simple and easy. I used choc. puddng mix instead of the butterscotch, and used a combination of butterscotch and semi-sweet chocolate chips with just a few pecans in place of the walnuts. Overall, they are very good. They're a little too sweet for me (I think it's the butterscotch chips-I might use peanut butter next time), and cutting the nuts back and adding more choc. chips probably added to the sweetness. I baked them for 9 minutes, let them cool, and they are delicious and "cakey" and moist. Hopefully they will remain moist for a few more days-I hate stale cookies. If all goes well, I would definitely make these again, and I love the option of using different flavors to mix it up a bit.

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Austinite

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Reviewed: Jan. 21, 2007

11 minutes for me too! With chocolate pudding and butterscotch chips, they are sublime (in the beautiful way, not the dangerous way.)

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Melissa

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Reviewed: Jan. 14, 2007

These were easy to make, and yummy that day, a slight cruch with very soft insides. I take stars off because I felt there were a few too many choc chips for the dough, and the next day they were rock hard, despite being in an airtight container!!

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Pickupfamily

Cooking Level: Expert

Home Town: Manilla, New South Wales, Australia

Living In: Melbourne, Victoria, Australia

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Reviewed: Jan. 12, 2007

Disgusting, way too sweet, with strong artificial flavors.

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Amy

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Reviewed: Jan. 4, 2007

Wonderful, easy cookie.

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Reviewer:

LeeAnnRM

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 24, 2006

We used vanilla pudding. These are very good, moist on the inside, little crispy on the outside. A keeper!

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HERMAN

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Reviewed: Dec. 19, 2006

Great recipe. It was very easy to make and turned out delicious. The cookies were nice and chewy. However, I suggest you don't use as much sugar as suggested, because even after reducing brown sugar to 150g and eliminating the white sugar, it was too sweet.

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Hyo

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Reviewed: Dec. 19, 2006

These are some of the best cookies I've ever made! My husband won't stop asking for them!!

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Reviewer:

Shilo

Cooking Level: Expert

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Reviewed: Dec. 19, 2006

I just made these. ( Eating a warm one right now). I used banana cream pudding and semi sweet chips. They are awesome. will be making pistachio/cherry chips, and chocolate/p butter chips too. I can't wait to try them.

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Angie K

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Reviewed: Dec. 18, 2006

This cookie is good but I was disappointed. At the end of the day, it's just a chocolate chip cookie. A good one, but still just a chocolate chip cookie.

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SCORPIOGIRL18

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Reviewed: Dec. 10, 2006

I made these cookies a bit different.. I do not like to use a whole lot of sugar when baking so I used Splenda instead of white sugar and a fat free, sugar free pudding mix. These turned out great! Usually when you bake with Splenda, the cookies are very 'cakey'. While this was cakey as well.. it was pleseantly offset by the pudding. This made for a very thick, chewy, moist cookie. They were loved at my home.

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Reviewer:

doLL66

Cooking Level: Intermediate

Home Town: Clare, Michigan, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Dec. 9, 2006

These are the best cookies I have ever had...everyone loves them. We have even sent them to other people, and they love them too!

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NANOBEE

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Reviewed: Dec. 3, 2006

These cookies were fantastic! They were so soft and chewy and very addictive. They were gone before I knew it. The second batch I made, I used half chocolate chips and half white chocolate chips and one cup of toasted peacans. I rolled them into balls the size of large walnuts and this worked best.

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doglover

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Reviewed: Dec. 2, 2006

I made these for the second time and this time I tried something different. I chilled the dough overnight and rolled it out to make cut-out cookies! It worked out great. If you want to try this, make sure you refrigerate the dough first and try using powdered sugar to "flour" your countertops instead of flour.

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CookinginFL

Cooking Level: Expert

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Reviewed: Nov. 29, 2006

They were easy to make and just okay. The bonus is the recipe makes a lot and they are a very moist cookie

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Missy

Cooking Level: Beginning

Living In: Anderson, Indiana, USA

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Reviewed: Nov. 20, 2006

very Good! I've only made butterscotch so far!

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Reviewer:

jtblepps

Cooking Level: Intermediate

Home Town: Gaithersburg, Maryland, USA

Living In: Escondido, California, USA

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Reviewed: Nov. 18, 2006

I always use it like the recipe says and they always disappear fast!

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RMNAAS

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Reviewed: Nov. 17, 2006

DELICIOUS!!! We love these, although I can't seem to get them to rise any but im an inexperienced baker. Can't wait to try the different options.

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JennMY

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Reviewed: Nov. 13, 2006

This turned out good, they were crispy on the outside, and soft on the inside. It was overall delicious, but I will be using other chocolate chip cookie recipes.

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