Banana Pudding Cookies

Preheat the oven to 350 degrees F (180 degrees C) and line two sheet trays with silicone mats or parchment paper.

Whisk the All-Purpose Flour (2 1/2 cups), Baking Soda (1 tsp), Simply Organic Cinnamon, Ground (1/2 tsp) and Salt (1 pinch) together in a bowl to aerate the dry ingredients. Then get out a stand mixer and fit it with the paddle attachment. Combine the Butter (1 cup), Dark Brown Sugar (1 cup), and Banana Cream Instant Pudding Mix (1 box) in its bowl. Beat them together thoroughly.

Then add in the Vanilla Extract (1 tsp) and Eggland's Best Classic Eggs (2) and let them get thoroughly mixed in. Finally, slowly add in the dry ingredients until a dough forms. Turn the mixer off and switch to a spatula to fold in the chopped Vanilla Wafers (1 cup) and White Chocolate Chips (3/4 cup).

Use a 1.5 inch scoop to scoop perfect mounds of dough right into the lined baking sheets, filling each tray with 12. Bake them for 10-12 minutes, until golden and just starting to crisp up around the edges. Let them cool for about 10 minutes before transferring them to cooling racks to cool completely.

Fill up the trays again with the remaining 24 cooking and bake them in the same way. Let them cool in the same way too. Then just pack them up in sealable containers and enjoy them! They keep for at least a week.