Brownie Cookies

I found a brownie mix in the pantry and thought...hmmm...this could be an experiment!  So I looked for brownie cookie recipes on AllRecipes.com, and found one that seemed easy.  The reviews said the cookies were great, no problems, only a couple mentioned the cookies being too liquid-y.  Mine turned out way too liquid-y, and so I'm thinking it has to do with the brownie mix??  I can't think of any other reason why some people get success and some don't.  My solution?  Add self-rising flour, and bingo!  Cookies that don't go limp.

Brownie Cookies

adapted from: All Recipes

Ingredients:
1 box chocolate brownie mix
1 large box instant vanilla pudding
3 eggs
3/8 cup oil
1 cup self-rising flour

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets, using butter or Crisco for best results.
In a medium bowl, stir together the brownie mix and dry instant pudding. Add the oil and eggs; mix until well blended.  Add flour.  Scoop the dough onto the pan, about walnut sized. Place the cookies 2 inches apart onto the cookie sheet.
Bake for 6 to 10 minutes in the preheated oven, until firm. Cool for 30 seconds, then remove from pan immediately.  Place on wire rack to cool more before serving.