OATMEAL PUDDING COOKIES

1 1/4 c. flour
1 tsp. baking soda
1 c. butter, softened
1/4 c. sugar
3/4 c. light brown sugar, firmly packed
1 (4 serving size) pkg. Jello vanilla instant pudding
2 eggs
3 c. quick-cooking rolled oats
1 c. raisins (optional)

Mix flour with baking soda. Combine butter, sugars and pudding mix in large bowl, beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; then stir in oats and raisins. Drop by rounded teaspoons on greased sheets. Bake at 375 degrees for 10 to 12 minutes.

Yield: 6 dozen.

CHERRY PUDDING

3/4 c. sugar
1 3/4 c. flour
1/2 c. milk
1 egg
1 lg. tbsp. butter
1 heaping tsp. baking powder
1/2 qt. sour cherries, drained well

Beat egg, butter and sugar. Add flour, baking powder and milk. Fold in cherries. Bake at 350 degrees for 45 minutes. Makes 1 (8 inch) round layer cake. Serve with milk.

CHERRY PUDDING

1/2 c. sugar
1/4 c. margarine or butter
1 egg
1/2 c. milk
1 1/2 c. flour
1 1/2 tsp. baking powderPinch salt
2 c. sour cherries or 1 can sour cherries

Cream sugar and margarine; add egg, then milk. Sift together flour, baking powder and salt; add to above mixture. Stir in cherries. Bake in greased and floured 8x8 inch pan at 350 degrees for 1 hour. If canned cherries are used, drain and use juice to make sauce for puddings, ice cream, etc. (Cook juice; add cornstarch mixed with small amount of water; cool. Can be used within a week.)

CREAMY CHOCOLATE CUSTARD FROSTING

1 c. sugar
3 tbsp. cornstarchDash of salt
2 oz. unsweetened chocolate, grated
1 c. boiling water
3 tbsp. butter
1 tsp. vanilla

Mix sugar and cornstarch; add chocolate and salt. Add boiling water. Cook until mixture thickens. Remove from heat. Add butter and vanilla. Spread hot frosting on cooled cake for a glossy look. Remains soft and smooth.

PUDDING COOKIES

2 sm. pkgs. Jello instant pudding
2 1/4 c. flour
3 sticks soft margarine or butter

Mix ingredients with hands. Makes a very firm dough. Make in small balls, press center. Garnish lightly into middle on cookie sheet (ungreased). Bake at 350 degrees for 10 to 12 minutes. Yield: 5 dozen. VARIATIONS: Chocolate pudding with chocolate star center garnish; pistachio with red cherry piece; butter pecan with a pecan sliver.

CHOCOLATE CHIP PUDDING COOKIES

2 1/4 c. flour, unsifted
1 tsp. baking sodaSalt
1 (4 serving size) of chocolate or pecan instant pudding mix *
1 c. butter, softened
1/4 c. white sugar
3/4 c. brown sugar
1 tsp. vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips

*Note : (use pecan in cookies with pecan pudding mix)

Mix flour, soda, and salt. Combine butter, sugars, and vanilla until creamy, beat in eggs. Add flour mixture, then pudding mix. Stir in chips. Drop on ungreased cookie sheet.

CHOCOLATE CHIP COOKIES WITH JELLO PUDDING

1 c. butter or margarine
1/4 c. sugar
3/4 c. brown sugar, packed
1 tsp. vanilla
2 eggs, beaten
1 pkg. INSTANT vanilla pudding
2 1/2 c. unsifted flour
1 tsp. baking soda
1 pkg. (12 oz.) chocolate chips

Cream butter or margarine and then add both sugars until creamy. Beat in eggs and vanilla. Combine dry pudding mix with above ingredients until smooth and creamy. Mix together flour and baking soda; add gradually. Mix chocolate chips into dough; the batter should be stiff. Drop by spoonfuls onto a greased cookie sheet. Bake at 375 degrees for 8 to 10 minutes or until golden brown. Let the cookies cool on the sheet for 2 or 3 minutes before removing. They will be very soft.

NOTE: 1 (16 ounce) package of M&M's can be substituted for the chocolate chips.

CHOCOLATE CHIP PUDDING COOKIES

2 1/4 c. flour
1 tsp. baking soda
1 c. butter or margarine, softened
1/4 c. sugar
3/4 c. brown sugar
1 (4 oz.) pkg. instant pudding (vanilla or chocolate)
1 tsp. vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips

Mix flour and baking soda; set aside. Combine butter, sugar, pudding mix and vanilla in large bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, stir in chips, (batter will be stiff). Drop by rounded teaspoonfuls onto ungreased baking sheet about 2 inches apart. Bake at 375 degrees for 8 to 10 minutes. Social Services

CHOCOLATE CHIP PUDDING COOKIES

2 1/4 c. unsifted all-purpose flour
1 tsp. baking soda
1 c. butter or margarine, softened
3/4 c. firmly packed light brown sugar
1/4 c. granulated sugar
1 pkg. (4 serving size) Jello instant pudding & pie filling*
1 tsp. vanilla
2 eggs
1 pkg. (12 oz.) chocolate chips
1 c. chopped nuts (opt.)

*Butter pecan, butterscotch, chocolate, milk chocolate, chocolate fudge, French vanilla or vanilla flavor. Mix flour with baking soda. Combine butter, the sugars, pudding mix and vanilla in large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in chips and nuts. (Batter will be stiff.) Drop from teaspoon onto ungreased baking sheets, about 2 inches apart. Bake at 375 degrees for 8 to 10 minutes. Makes about 7 dozen. In high altitude areas, use large eggs, bake 9 to 11 minutes.

PUDDING COOKIES

1 yellow cake mix with pudding
1 egg
3/4 c. oil
1/4 c. brown sugar

Combine all ingredients. Either drop or roll out and use cookie cutters. Bake at 350 degrees until lightly brown.