Soft Splenda Chocolate Chip Cookies

I've adapted this over time from multiple recipes. I wouldn't say these cookies are exactly good for you, but at least they don't have quite as much sugar in them as usual. I'm a sucker for a buttery taste, so I make them with butter and butter flavored shortening. But, they turn out pretty well with margarine instead. Also, depending on the climate I'm in, I don't always wind up using quite all of the flour, and cooking times vary. Any kind of chocolate chip will do for the recipe, I just happen to prefer the Kissables. Sometimes I swap out some of the chocolate for nuts.

• Ready In: 22 mins
• Yields: 28 cookies

Ingredients

• 1⁄2 cup butter, softened
• 1⁄2 cup shortening, butter flavored
• 1  tablespoon vanilla extract
• 1⁄2 cup Splenda sugar substitute
• 1⁄4 cup  Splenda brown sugar blend, and
• 2  tablespoons  Splenda brown sugar blend, packed
• 1 (1 ounce) package sugar-free instant white chocolate pudding mix
• 2  large eggs
• 2 1⁄4 cups flour
• 1  teaspoon baking soda
• 1 (10 1/2ounce) package  Hershey kissables (roughly 1 1/3 c.)

Directions

1. Preheat oven to 350 degrees.
2. Beat butter, shortening, and vanilla.
3. Beat in sugar, brown sugar, and pudding mix.
4. Beat in eggs.
5. Gradually mix in flour and baking soda.
6. Fold in cocolate chips/nuts.
7. Mold dough into 36 balls (roughly the size of ping pong balls).
8. Place on ungreased cookie sheets.
9. Bake 12 minutes if you would like a soft cookie, longer if you prefer crispy cookies.