Favorite Chocolate Chip Cookies (& wheat free version)

This recipe originally came from my sister Shauna--not sure where she got it, but these are the best chocolate chip cookies as far as I'm concerned.  We like them soft and chewy, not hard and crunchy.

YIELD:  3 dozen cookies

Cream together:

• 2 eggs
• 1 c. butter, softened, not melted
• 1/4 c. brown sugar
• 3/4 c. sugar  (sometimes I do 1/2 c. each of the sugars)

Add:

• 1 tsp. baking soda
• 1 tsp. vanilla
• 1 pkg. instant vanilla pudding (3.4 oz box, add the dry mix only)
• 2 1/4 c. all-purpose flour
• 1 pkg. chocolate chips (12 oz. bag)
• 1 c. nuts (optional)

Drop by spoonful onto cookie sheet. 
***I use my 1-1/2" diameter Pampered Chef medium scoop

Sometimes I use the bottom of a cup, lightly floured, and flatten out the dough a bit before baking.

Bake at 375ºF for 8-10 minutes.

***I find that using stoneware pans I bake the cookies more like 10-12 minutes.

For bars:

Spread in 9 x 13 pan and bake for 20-25 minutes.

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Updated Feb. 2012
WHEAT FREE VERSION:

Instead of using AP flour substitute WonderFlour™ straight across and then add 1 tsp. Xanthum Gum.
I don't think you'll be able to taste a difference.

To make your own WonderFlour™ go here. It is a combo of spelt, pearled barley and brown rice.

We're linked up with the above site. 

(Click on pic)

They've got some tasty goodie recipes to try also.

Poppy Seed Chicken Casserole

I got this recipe from Devin's family. It's super easy and really good!

4 Chicken Breasts, Cooked & Cubed
2 Cans Cream of Chicken Soup
1 Cup Sour Cream
3/4 Row Ritz Crackers, Crushed
2 T. Poppy Seeds
1/2 Cup Margarine, Melted
Rice

Mix together Chicken, Cream of Chicken Soup and Sour Cream. Cook rice and put it in the bottom of a casserole dish. Top with chicken mixture. Mix together Ritz, Poppy Seeds and Margarine then put it on top of the rice and chicken mixture. Bake at 350 for 30 minutes.