I had always heard about a chocolate chip cookie recipe that uses a whole package of vanilla pudding but I hadn't ever tried it. Given my love for chocolate chip cookies I decided to give them a try along with Jules All Purpose Gluten-Free flour and here is the recipe I used...
Vanilla Pudding Chocolate Chop Cookies *Gluten-Free*
1 cup butter
3/4 cup brown sugar
1/4 cup white sugar
1 package dry vanilla pudding (cook and serve, not instant)
2 large eggs
1 tsp vanilla
2 1/4 cup flour
1 tsp baking soda
1/4 tsp salt
2 cups chocolate chips
Beat butter and sugars
Add pudding, eggs, and vanilla
Add dry ingredients slowly
Add chocolate chips
Scoop on to a pan, I always use a Silpat because I like soft cookies and bake 10-12 minutes at 350 degrees.
Number one, the dough was fantastic! I didn't have time to refrigerate it and bake them for a couple of days so I just ate the dough until I did. Number two, the cookies were great! I also froze the dough to keep me from eating the rest of the dough and those came out just as well as the non-frozen ones.
I apologize for the lack of decent photographs it was late and I just wanted to eat some cookies!
The final day of Commencement Weekend, May 20th, was the all-school commencement. There we had various speakers, several honorary degrees, and it was hot as all you-know-what. After sweating to death in a tent, us students were herded on to Nickerson Field to bake for another two hours. After all of that, the day was pretty enjoyable. We went to a very snazzy party and ate our hearts out and then had a photo shoot with the flowers the event planners gave to us!
Saffron Rice, Chicken Kebobs, Mozz and Heirloom Tomatoes
Salad and Prosciutto
Bluefin Tuna! It was caught on Friday in Oahu and served Sunday!
Gorgeous flowers everywhere.
Jill and her Churros.
Mango Ice Cream. To die for!
The tent was filled with these beautiful lanterns.