Extra Soft Pumpkin-Chocolate Cheescake Cookies

• 4 12 cups all-purpose flour
• 2 teaspoons baking soda
• 12 teaspoon salt
• 2 cups butter (softened)
• 1 12 cups brown sugar (packed)
• 12 cup white sugar
• 2 (3 1/2 ounce) packages instant pudding mix, cheesecake flavor
• 4 eggs
• 2 teaspoons vanilla extract
• 1 (10 ounce) packagepumpkin spice toll house chips
• 2 12 cups semi-sweet chocolate chips
• 2 cups chopped pecans (optional) or 2 cups walnuts (optional)

1. Preheat oven to 350 degrees.
2. Sift the flour, baking soda and salt and set aside.
3. Using a large bowl, cream the butter, brown sugar and white sugar.
4. Add the pudding and mix well.
5. Add the eggs and vanilla and beat well.
6. Slowly add the flour mixture.
7. Do not overmix!
8. Just blend until all flour is incorporated.
9. Stir in pumpkin and chocolate chips.
10. Add nuts, if desired.
11. Drop cookies by spoonfuls onto un-greased cookie sheets.
12. (I find that using the non-stick tinfoil works really well with these!
13. ).
14. Bake for 10-12 minutes or until edges are golden brown.
15. Might take longer if you like big cookies!

flour, baking soda, salt, butter, brown sugar, white sugar, cheesecake flavor, eggs, vanilla, packagepumpkin spice toll house chips, semisweet chocolate chips, pecans

Taken from www.food.com/recipe/extra-soft-pumpkin-chocolate-cheescake-cookies-523526 (may not work)