Cookies for Spring

You can't beat Chocolate Chip Cookies any time of year! I have a favorite recipe that I change  depending on the season, so when I found a new spring-like product, pastel white baking chips, my tried-and-true recipe had another version.
These cookies were featured in the Dec. 18, 2011 blog, but it is always a favorite. I've changed the recipe  by using different pudding mixes; chocolate pudding mix with white baking chips is especially good. This recipe uses the pastel white baking chips and coconut with coconut cream pudding mix.

Spring Time Cookies               

(adaptation of Chocolate Chip Oatmeal Cookies)
1 cup butter, softened (½ cup butter, ½ cup stick margarine)
¾ cup sugar
¾ cup packed brown sugar
2 eggs
1 teaspoon coconut flavoring (or vanilla extract)
3 cups quick-cooking oats
1 ¾ cups all-purpose flour
1 package (3.4 oz) instant coconut cream pudding mix
1 teaspoon baking soda
1 teaspoon salt
1 cup pastel baking chips
¾ cup flaked cocoanut

In a large mixing bowl, cream butter, margarine, and sugars. Beat in eggs and vanilla or coconut flavoring. Combine the oats, flour, pudding mix, baking soda and salt; gradually add to creamed mixture. Stir in baking chips and coconut.
Drop by rounded teaspoonfuls 2-inch apart onto ungreased baking sheets. Bake at 375 degrees for 10-12 minutes or until lightly browned. Remove to wire racks.                        (originally from Taste of Home 2008)