1. |
Pre-heat oven to 350° F (175° C). |
2. |
Sift together the flour and baking soda, set aside. |
3. |
For a "brown sugar" mix 1 tbsp sugar free maple syrup with the Splenda. |
4. |
In a large bowl, cream together the margarine and Splenda. |
5. |
Beat in the instant pudding mix. until blended. |
6. |
Stir in the eggs and vanilla. Blend in the flour mixture. |
7. |
Stir in the chocolate chips, and nuts, if desired. Drop cookies by rounded spoonfuls on to ungreased cookie sheet. |
8. |
Bake for 10 to 12 minutes in pre-heated oven. Edges should be golden brown. |