Judith, These do indeed stay soft. My teenager tells me that the unbaked dough is the best ever for stealing from the bowl. This recipe looks to me like it has been doubled. I usually halve it, because I find that it handles better in the smaller quantity.

Soft Chocolate Chip Cookies

4 1/2 cups flour
2 tsp baking soda
1/2 tsp salt (optional)*
2 cups softened butter
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 pkgs (3.4 ounce) instant vanilla pudding mix
4 eggs
2 tsp vanilla extract
3 to 4 cups chocolate chips
2 cups chopped walnuts (optional)

Preheat oven to 350 F. Sift together the flour, baking soda, and salt, if used, set aside.

In a large bowl, cream together the butter and sugars. Beat in the instant pudding mix, then stir in the eggs and vanilla. Blend in the flour mixture. Stir in the chocolate chips and nuts. Drop dough by rounded spoonfuls onto ungreased cookie sheets.

Bake for 10-12 minutes. The edges should be golden brown, but the cookies should still look soft and somewhat pale.

*I like this recipe better when I add 1/2 tsp salt.