Beat butter, sugars, dry pudding mix and vanilla in large bowl with mixer until well blended. Add eggs and baking soda; mix well. Gradually beat in flour. Stir in chocolate.
Drop teaspoonfuls of dough, 2 inches apart, onto baking sheets.
Bake 8 to 10 min. or until lightly browned. Cool 3 min. on baking sheets. Remove to wire racks. Cool completely.
When baking cookies in high-altitude areas, bake at 375°F for 9 to 11 min. or until golden brown.
Prepare dough as directed; spread onto bottom of 13x9-inch pan sprayed with cooking spray. Bake at 375°F for 20 to 25 min. or until golden brown. Cool before cutting into bars. Makes 24 servings.
Bake and cool cookies as directed. Drizzle with melted BAKER'S Semi-Sweet Chocolate. Let stand until chocolate is firm.
Prepare dough as directed adding 1 cup dried cranberries and 1/2 cup chopped PLANTERS Pecans with the chocolate morsels.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
7 doz. or 42 servings, 2 cookies each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.