Felix Doolittle Sketches

Sweet smells flowing through the kitchen. Laughter around the table as we sink our teeth into fresh out of the oven treats. The simple feeling of family and tradition.

Growing up with three siblings was a blast!  Frolicking in the snow, smelling the spring flowers, running through the sprinkler to escape the scorching sun, and leaping into a giant pile of leaves are all snapshots of my childhood. No matter what the season, we spent a great deal of time in our giant backyard. However, the real joy happened when we came inside after a long day of play. The house would always smell like a bakery as my mom presented us with still warm cookies, brownies, Rice Krispies treats, or whatever caught her fancy that day.

Me and my sister, Kerry, in front of the July 4th cake my mom made. I can still taste how delicious this cake was!

Now, as an adult, I am humbled and in awe of my mother. The way she so effortlessly cared for four children, all of us close in age, was a real testament to her character. She applied the same care in her cooking.

What I remember most are her Chocolate Chip Pudding Cookies? Two of my favorite things in one bite! Spectacular. Nowadays, I consider baking to be a great stress reliever. And what is better than a delicious cookie as the end result!

Below is the full recipe, directly from my mother’s kitchen to yours.

Chocolate Chip Pudding Cookies
Makes 20-24 cookies

Ingredients:
1 cup butter, 2 sticks
1 cup granulated sugar
2 eggs
1 box instant vanilla pudding
1 teaspoon vanilla extract
1 pinch of cinnamon (optional)
2 cups all-purpose baking flour
1 teaspoon baking soda
1/2 teaspoon salt
1 ½ -2 cups semi-sweet chocolate chips

Directions:
1. Using a stand or hand mixer, blend butter and sugar together in a medium sized bowl.
2. Add eggs and mix well.
3. Add vanilla pudding mix, vanilla extract, and a pinch of (optional) cinnamon.
4. In a separate bowl, sift flour, baking soda, and salt together.
5. Add into mixture until combined.
6. Pour in the chocolate chips and hand-mix them in.
7. Chill cookie dough (covered) in the refrigerator for at least 2 hours.
8. Preheat over to 350°F
9. Use a spoon to scoop dough directly onto a teflon cookie sheet or use a greases or parchment-lined cookie sheet.
10. Bake for 10-12 minutes, or until golden on the edges. The cookies will look lighter than your average chocolate chip cookie.
11. Cool on the cookie sheet for approximately 5 minutes before transferring to a cooling rack.

The end result is a deliciously simple cookie that ignites your taste buds. It is impossible to just eat one. Sometimes the simplest recipes are the best way to go, especially with four rambunctious kids.

Have a favorite family recipe? Consider our Recipe Cards as a great way to record a family-favorite or to create your own traditions to pass down. You can even get them personalized!  Now through the end of March, they are a delicious 30% off.  (Psst… these could be a great gift for Passover and Easter.)

Happy baking!