Chocolate Chip Pudding Cookies

This is a recipe from my friend, Kellie Clark. Thanks, Kellie.

2 cups butter, softened to room temperature

3 eggs, room temperature

2 cups white sugar

2 cups brown sugar

1 1/2 teaspoons vanilla

6 cups flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

1 3 0z package instant French vanilla pudding

1 1/2 bags chocolate chips

Mix butter, eggs and sugars together until well creamed. In a separate bowl, mix all dry ingredients. Slowly add dry ingredients to creamed mixture and add the chocolate chips. Form into balls ( I used a size 50 ice cream scoop) and cook on parchment paper at 350° for 8 minutes on the bottom rack. Then take them out and "Bang" the cookie sheet on the counter 3 times and put them back in the oven on the middle rack for 3-5 more minutes. They should be just brown around the edges and lightly brown on the top. I bang them on the counter again before cooling them on a rack.

Lemon Cookies

I found this recipe on someone's blog and I apologize for not remembering whose it was.

1 box (18.25 ounces) lemon cake mix

1 large egg

zest and juice from 1 lemon

1 (8 ounce) container Cool Whip (thawed)

about 1/2 c. powdered sugar

In a bowl, combine the dry cake mix, egg, lemon juice and lemon zest. Mixture will be crumbly. Fold in the Cool Whip until well combined. Batter will be sticky. Refrigerate for 1 hour. Scoop the batter out by small spoonfuls and roll in powdered sugar. Place on a sheet pan lined with well-sprayed parchment paper. Bake at 350° for 8-10 minutes until lightly browned.