I took this recipe from Twitter. @CookiesRecipes (www.bestcookierecipe.net) I have a scale so I weighed the 4 ounces of the instant vanilla pudding mix and it works out to be 3/4 cup. With my first batch of cookies I rolled exactly a 1" ball and slightly flattened them. I cooked them for 8 minutes. The cookies came out too small and the bottoms were really brown. In the next batch, I made the cookies larger by 1/2" and I really flattened them with my hand and they turned out way better. I'm not sure if they taste like the Subway version. (I may have to get some taste testers) I'd make these again regardless if they taste the same or not....these cookies are really good.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup butter, room temperature
1/4 cup white sugar
3/4 cup brown sugar, packed
4 ounces instant vanilla pudding mix
2 large eggs
1 teaspoon vanilla
12 ounces semi-sweet chocolate chips
1 cup chopped macadamia nuts
1. Preheat oven to 375 degrees.
2. Combine flour and baking soda and set aside.
3. Blend together butter, sugars and pudding mix until smooth and creamy.
4. Add eggs and vanilla and beat well. Gradually add flour mixture to butter mixture.
5. Fold in chocolate chips and nuts.
6. Roll mixture into 1" balls and flatten slightly.
7. Place balls onto ungreased cookie sheet.
8. Bake for 8 to 10 minutes.
9. Remove from oven and place on wire rack to cool.
I LOVE Yorkshire pudding and I have tried lots of recipes but this one seems to work the best for me. This recipe is taken from The Best of Bridge series, The Best of the Best. I am not a red meat eater, so I of course tried making this recipe with butter and I tried with oil, neither worked as good as the beef drippings. So, I make an exception in this case. I also use 2% milk and never skim. My husband made a roast, so in my picture below is my dinner of salmon, yams, and a popover.
1 cup flour
1/2 tsp salt
1/2 cup milk
2 eggs, beaten
1/2 cup water
Melted butter or oil
1. In a blender mix flour, salt, milk, eggs and water. Blend well and leave at room temperature for 1 hour. Every time you walk by - Give it a whirl!
2. When roast is done, remove from oven and cover with foil to keep warm. Preheat oven to 400F. Pour 1 Tbsp (15 ml) beef drippings, melted butter or oil into 8 medium muffin tins. Place in oven until bubbling hot. (Watch closely because you don't want the butter to burn.)
3. Remove from oven and pour batter into hot butter. Bake at 400F for 20 minutes and then at 350F for 10 minutes longer. Yorkshire will puff up and be hollow inside. Serve immediately with gravy.
