Jenny's Favorite Chocolate Chip Cookies

From Tastes Like Real Food - Celiac Safe Gluten Free Foods

Jenny's Favorite Chocolate Chip Cookies

What You'll Need
2¼ cups Toro™ Celiac-Safe™ Sponge Cake Mix
One 3.4 ounce package Jell-O Brand Instant Vanilla Pudding
1 tsp. baking soda
1 cup softened butter or margarine
2 eggs
¼ cup sugar
¾ cup firmly packed brown sugar
½ tsp vanilla
12 oz. package chocolate chips
1 cup nuts (optional)

Preparation
Mix flour with baking soda in small bowl. Combine butter, the sugars, vanilla, and pudding mix in large mixing bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; then stir in chips and nuts. (Batter will be stiff.) Drop by rounded teaspoonfuls—or better yet, use a metal one-inch scoop and drop from this utensil—about two inches apart onto ungreased baking sheet.

Bake at 375° for 8 to 10 minutes. Makes about 6 dozen.

Let the finished cookies rest on the cookie sheet a minute or two before removing from the cookie sheet with a thin metal spatula. For best results, use an air-bake cookie sheet.

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