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Categories:Viewed: 110 - Published at: 3 years ago
Ingredients
- 1/2 cups Butter, Softened
- 1/4 cups Plain Yogurt
- 3/4 cups Brown Sugar
- 1/4 cups Sugar
- 2 whole Eggs
- 1 teaspoon Vanilla
- 1 box Instant Gingerbread Pudding Mix (3.4 Oz. Box)
- 1/4 teaspoons Salt
- 2-1/4 cups Flour
- 1 teaspoon Baking Soda
- 3/4 cups Cinnamon Chips
- 3/4 cups White Chocolate Chips
Method
- Preheat oven to 350 F.
- In a large bowl cream the butter, yogurt, and sugars until light and fluffy. Add the eggs and vanilla and cream again.
- In a medium-size bowl sift together the pudding mix, salt, flour, and baking soda. Slowly add it into the creamed mixture. Stir in the chips by hand.
- Drop by small rounded spoonfuls onto a parchment paper lined baking sheet leaving about 2 inches between each cookie. Bake at 350 F for 9-10 minutes. When done remove the pan from the oven and let cookies sit there for a minute or two. Then remove them from the pan and place them on a wire rack to finish cooling. Store in a sealed container.
