Thursday, January 22, 2009

Soft Batch Cookies

This recipe comes from We really like them and they are moist.

Soft Batch Cookies

1 c. margarine
3/4 c. packed brown sugar
1/4 c. sugar
1 (3.4 oz) pkg. instant vanilla pudding mix
2 eggs
1 tsp. vanilla
2 1/4 c. featherlight mix
1 tsp xanthan gum
1 tsp baking soda
1 c. chocolate/butterscotch chips
1 c. chopped walnuts (optional)

Cream butter, sugars, and pudding. Add eggs one at a time, beating well after each. Beat in the vanilla. Sift together flour, xanthan gum, and soda. Gradually beat into the creamed mixture. Stir in the chips (and nuts if desired) Drop 2" apart on an ungreased baking sheet. Bake at 350 degrees for 11 minutes. Let cool. Store in a Ziplock bag for at least 3 hours for best taste.

1 comment:

  1. They look so good I can't believe they're gluten free.