Lemon White Chocolate Chip Cookies

• 2-1/4 cups Flour
• 1 teaspoon Baking Soda
• 1 cup Butter, Cool
• 3/4 cups Brown Sugar
• 1/4 cups White Sugar
• 2 packages (3.4 O. Package) Instant Lemon Pudding Mix
• 1 teaspoon Vanilla Extract
• 2 whole Eggs
• 12 ounces, weight White Chocolate Chips

1. Preheat oven to 350 degrees.
2. Combine the flour and baking soda. Set aside.
3. Mix the butter, brown sugar, white sugar, pudding mix, and vanilla. Beat until creamy. Add the eggs and mix well. Gradually stir in the flour mixture. Stir in the chips. Tip: you want your butter to be slightly softened but not warm. It should be chilled enough to piss your beaters off when you're mixing it. When your dough is done, you should be able to form cookie balls with your hands. If it is too sticky, then your butter was too warm. You'll want to refrigerate the dough for twenty or thirty minutes.
4. I like my cookies big, so I usually use about a third to a half a cup of dough and roll it into a ball, and then flatten it a little to make it like a thick disc. That will make the cookie about six inches in diameter when done.
5. Bake at 350 degrees for ten minutes or so. It really is going to depend on your cookie size. Keep checking them, and when they've spread out and poofed up and browned slightly, they are ready.
6. (This post was brought to you by Michael Franti and Spearhead's "Say Hey I Love You" - SUCH a great song!)

flour, baking soda, butter, brown sugar, ubc, lemon pudding mix, vanilla, eggs, weight white chocolate chips

Taken from tastykitchen.com/recipes/desserts/lemon-white-chocolate-chip-cookies/ (may not work)