Mix flour, dry pudding mix and baking soda until blended. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in eggs. Gradually add flour mixture, mixing well after each addition. Stir in remaining ingredients.
Drop tablespoons of dough, 2 inches apart, onto baking sheets.
Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheet 1 min. Remove to wire racks; cool completely.
Kraft Kitchen Tips!
Freezing Cookie Dough
Enjoy homemade cookies anytime by preparing and freezing cookie dough in advance. For drop cookies, shape dough into balls, then freeze on a baking sheet. Store in a freezer-weight resealable plastic bag until ready to use. Place frozen dough balls on baking sheets, thaw and bake as directed.
Pack cooled cookies in festive resealable food storage bags. A gift tag and bow are the perfect finishing touches to the colourful bags that look great while locking in freshness.
Calories From Fat
% Daily Value
Fat 6 g
Saturated fat 3.5 g
Cholesterol 20 mg
Sodium 105 mg
Carbohydrate 14 g
Fibre 0 g
Sugars 8 g
Protein 1 g
42 servings, 1 cookie (23 g) 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.