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Old 09-20-2007, 02:07 PM   #11
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Cherry, I'm pretty sure you just add it to the other ingredients. I, personally, would reduce the sugar in the recipe if I added instant pudding. I don't like my cookies overly sweet.

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Old 09-20-2007, 04:42 PM   #12
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Originally Posted by Robo410 View Post
if you want soft batch chocolate chip cookies, make the toll house recipe and add 1 package jello vanilla pudding mix. they will stay soft, and the flavor is excellent.
My Toll-House cookies always come out soft and chewey. but you have to remove them from the oven while the tops are still just a wee bit shiney. then they are soft. If you cook them longer, they crispy up. I cook mine for between 8 and 9 minutes, I think.

another trick for making them soft is to add a a half-cup more flour to the recipe, along with 2 tsp. baking powder. Then they become more cake-like, but not as much as a "Nilla Wafer".

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Old 09-20-2007, 04:43 PM   #13
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Mmm. Thanks to both of you!
<3 Cherry
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Old 10-08-2007, 05:53 AM   #14
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I tried the vanilla pudding trick. It worked perfectly! I did reduce the sugar and omit the vanilla extract. The recipe calls for 3/4 EACH of brown and white sugar, so I used only the brown. I left out the vanilla because the pudding mix had already added its own vanilla flavor.

I baked the cookies for 7 minutes (seems a little low since the recipe specifies 9-11, but I think my oven temp has always been on the high side) and they came out exactly as I wanted them. Golden brown on the bottom and just the slightest bit lighter on top. They were also exceptionally soft. When I tried to make soft cookies using the original recipe, I always relied on taking them out of the oven before they had baked through fully and letting them finish on the sheet outside the oven. They came out soft, but more often than not they were almost raw. Not good. With this little instant pudding trick, however, they came out perfectly soft and fully cooked. I count this as a win :)

Thanks for the tips everyone!
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Old 10-08-2007, 09:29 AM   #15
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I make my tollhouse with some modifications. We like them a little softer (and less flat) but I don't want to alter the taste too much. Instead of all butter I use 1/2 butter, 1/2 shortening, I substract 1 tab sugar and sub it with one extra tab brown sugar. Lastly, I add a rounded tab of flour.

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