Arizona Toffee Cookies

• 4-1/2 cups (1050 ml) all-purpose flour
• 2 tsp (10 ml) baking soda
• 2 cups (475 ml) butter, softened
• 1-1/2 cups (350 ml) packed brown sugar
• 1/2 cup (125 ml) white sugar
• 2 3.4 oz (95.2 grm). packages instant vanilla pudding mix
• 4 eggs
• 2 tsp (10 ml) vanilla extract
• 4 cups (950 ml) semisweet chocolate chips
• 12 oz (336 grm). coarsely chopped Arizona Almond Toffee

1. Preheat oven to 350 degrees (175 C.).
2. Sift together the flour and baking soda, set aside.
3. In a large bowl, cream together the butter, brown sugar, and white sugar.
4. Blend in the instant pudding mix until evenly combined.
5. Stir in the eggs and vanilla.
6. Blend in the flour mixture.
7. Stir in the chocolate chips and coarsely chopped Arizona almond toffee.
8. Drop cookies by rounded spoonfuls onto greaseless cookie sheets.
9. Bake for 10 to 12 minutes in the preheated oven.
10. Edges should be golden brown.

flour, baking soda, butter, brown sugar, white sugar, eggs, vanilla, chocolate chips, almond toffee

Taken from online-cookbook.com/goto/cook/rpage/001926 (may not work)