Like literally perfect. I know people say things like that all the time. "This is the only ______ recipe you'll ever use again." Maybe. But I like variety. So probably not most of the time. However. This truly is the only cookie recipe I have used in at least 5 years. Because it is incredibly delicious, but also completely adaptable. So you can have your deliciousness and variety all at the same time. It's kind of like magic. I'll explain. . .
The basic recipe calls for 1 package of instant pudding and 1-2 cups of mix-ins. (Is your imagination dancing yet?) The recipe I use most often includes vanilla pudding plus 1 cup white chocolate chips and 1 cup semi-sweet chocolate chips. But let me help you get your brain excited. What about cheesecake pudding plus dried blueberries and white chocolate chips? Or chocolate pudding plus milk chocolate and peanut butter chips? Truly, the possibilities are endless! (And I haven't even mentioned my favorites yet. I'll tell you about those in more detail later. ;-)
But you get the idea. And here's a tip. These work so well for freezing the batter in individual scoops so that you can bake 1 or 2 or 6 at a time rather than the entire batch all at once. This is especially helpful if you like variety. Make a different recipe each week in the month or two leading up to an event or a houseful of company, and then you can create a "sampler" platter in a matter of minutes. Just throw 3 each of 4 different kinds into the oven for 9-12 minutes. Your guests will be so impressed!
Here is the basic recipe:
2-1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 package instant pudding mix (vanilla)
1/2 cup (1 stick) butter, softened (NOT melted)
1/2 cup vegetable oil
3/4 cup granulated white sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
1. Preheat oven to 375 degrees.
2. Combine flour, baking soda, salt and pudding mix in small bowl.
3. Beat butter, oil both sugars and vanilla in large mixer bowl until well combined.
4. Add eggs one at a time, beating well after each addition.
5. Gradually beat in flour mixture in 3-4 batches, making sure dry ingredients are well-incorporated after each addition.
6. Stir in chocolate and white chocolate chips. (And I mean, maybe this is just me, but I'm guessing no one would be mad if you accidentally spilled a few extras in there.)
7*. Drop by rounded tablespoon onto parchment paper lined baking sheet or (my favorite) well-seasoned baking stone. Bake at 375 degrees for 9-11 minutes until golden brown.
8. Remove from oven and allow to cool at least 2-3 minutes before attempting to remove from pan.
*You can also spread the entire batch of batter evenly into a pan and bake 20-25 minutes for a delicious homemade cookie cake.