Sign up to receive the HBHW newsletter every other week. I'll also send you my family budget report as a thank you for joining.


Your information will never be rented, shared or sold. You may unsubscribe at any time.


• Homemade Convenience Foods
• $45 Emergency Menu
• $70 Low Cost Menu
• Holiday Recipes
• Powdered Milk Recipes
• Snack Recipes
• Waldorf Salad
• Pie Recipes
Hillbilly Housewife Most Popular Recipes
And having food and raiment let us be therewith content.

-1 Timothy 6:8

0302-flashbuttons2-120060 - 120x60

Reverse Chocolate Chip Cookies

Click to Print This Recipe

Thoroughly cream the following ingredients:

  • 1/2 cup white vegetable shortening
  • 1/2 cup butter flavor vegetable shortening
  • 1/4 cup granulated sugar
  • 3/4 cup firmly packed light brown sugar
  • 1 package (4 serving size) chocolate flavor instant pudding
  • 1 1/2 teaspoons vanilla
  • 2 eggs

Add and mix until just combined (batter will be stiff, use hand if necessary):

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt

Stir in:

  • 6 ounces (1 cup) white baking chips

Drop by rounded teaspoonfuls (about the size of a round walnut) onto an ungreased cookie sheet, about two inches apart. Use the bottom of a glass tumbler, dipped in granulated sugar, to flatten the cookie dough balls. Bake in a preheated oven at 350 degrees for about 8 minutes. Allow to cool 3 minutes, remove with spatula to cookie rack covered with paper towels. Once cookies are thoroughly cooled, place in air tight containers or zip bags (zip bags of cookies may be frozen). Yield: five to six dozen cookies.

Additional information:

For traditional chocolate chip cookies, use vanilla flavor instant pudding and semi-sweet chocolate chips.

For double chocolate chip cookies, use chocolate flavor instant pudding and semi-sweet chocolate chips.

For a plain cookie, use vanilla flavor instant pudding, omit the baking chips, and increase vanilla to two teaspoons for a treat that is reminiscent of vanilla wafers.

For M & M cookies, use either flavor instant pudding and substitute M & Ms for the chocolate chips.

For bakery style cookies, use a cookie scoop. A cookie scoop is a miniature version of an ice cream scoop. Using a number 70 scoop with the above recipe resulted in 70 cookies. Bakeries often use a number 40 scoop. Using a scoop allows a uniform size so all cookies bake evenly—no more crispy-edged small cookies or doughy-in-the-middle big cookies. In addition, a cookie scoop expedites the baking process, making the task much easier.

Submitted by HBHW reader Cathy C.

You may also enjoy this recipe for Johnny cakes. It's a great one to add to your cookie recipe collection.

Freezer Cooking

top of paget>   home : contact about : media : links :            
• Website & Graphics by CCD