I had two chocolate chip cookie recipes that I loved, and thought that...why not take the both of best worlds, and combine them! After showing these to a very dear friend, she wanted the recipe so I thought I'd share with everyone that might like to make these themselves.

Makes approximately 12 huge cookies

3/4 cup (1 1/2 sticks) butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 (3.4 ounce) package instant vanilla pudding (I always use Jello brand)
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
2 1/4 cups all-purpose flour
2 cups chocolate chips (I use mini-chips for extra chocolate in every bite!)
Classic Oreo cookies (NOT DOUBLESTUFFED)

Preheat oven to 350 degrees. Combine flour and baking soda in a medium sized bowl and set aside. In a large bowl, cream together butter, brown sugar, granulated sugar, and pudding mix. Beat in the eggs and vanilla. Add flour mixture slowly until combined. I do this in small spurts to make sure it's all properly blended and to avoid a cloud of flour in the air. Fold in chocolate chips and refrigerate for 20-40 minutes to let it firm up.

Now the fun and messy part. Roll a ball of the dough between your hands about 1.5" across give or take. Carefully flatten it until it is about .5" thick and set your Oreo onto it. Create another disk the same way, and put it on the top. Carefully fold the edges of the dough up either side of the Oreo to seal it into the dough. Place onto a greased baking sheet. Don't over crowd it, about 6 cookies to a pan is plenty. Bake for 14-15 minutes until golden brown along the edges. Let set for 10 minutes on the sheet before removing to let them cool and set. Crunchy on the outside, deliciously chewy and soft on the inside!