2 ¼ cups unsifted all-purpose flour
1 teaspoon baking soda
1 cup butter or margarine, softened
¼ cup granulated sugar
¾ cup firmly packed light brown sugar
1 (4-serving size) package vanilla instant pudding and pie filling
1 teaspoon vanilla
2 eggs (beaten)
1 cup chopped nuts (optional)
2 cups blueberries (wash blueberries before using, and pat dry with paper towel)
Mix flour with baking soda.
Mix together in a large bowl softened butter, sugars, pudding mix
and vanilla until smooth and creamy.
Mix in beaten eggs.
Add flour mixture;
Stir in nuts
and then gently fold in blueberries, do not stir too much.
Using 1/3 to ½ cup batter for each cookie,
put onto ungreased baking sheet,
about 6 inches apart.
Bake at 300 to 375 degrees for 15 to 20 minutes.
Makes about 14 cookies.