Soft Pudding Cookies



Soft Pudding Cookies

1 ½ cups buttermilk baking mix
2 packages (4-ounce size) instant pudding mix, flavor of choice
½ cup oil
2 eggs

Combine baking mix, pudding mix, oil and eggs in mixer bowl. Eat until well blended. Chill until fairly firm. Shape into 1- to 2-inch balls and place 2-inches apart on ungreased parchment paper or foil-lined baking sheets. Flatten top slightly with back of spoon for flatter cookies. Bake at 350 degrees 8 to 10 minutes. Leave a few minutes on sheets, then transfer to cooling racks.

Makes 3 – 6 dozen cookies.

DOUBLE CHOCOLATE FUDGE COOKIES: Use instant chocolate pudding mix. After beating, mix in 1 to 2 cups semisweet chocolate pieces or chopped white chocolate and, if desired, a cup nuts.

PISTACHIO DATE COOKIES: Use instant pistachio pudding mix. After beating, mix in 1 cup chopped pitted dates.

BANANA RAISIN COOKIES: Use instant banana pudding mix. After beating, mix in 1 to 2 cups raisins and, if desired, 1 cup chopped nuts.