Cream wet ingredients. Preheat oven to 375° F. In an electric mixer with paddle attachment, cream 1 cup butter and 1/2 cup granulated sugar and 1/2 cup brown sugar. Add 1 teaspoon vanilla extracts 1/2 teaspoon almond extract, 3.4 ounce dry pudding mix and 2 eggs one at a time. Beat for 1 minute.
Dry ingredients. In a separate bowl, combine 2 1/4 cups flour, 1 teaspoon baking soda, and 1/4 teaspoon salt. Add to sugar mixture one a little at a time, mixing thoroughly between each addition. Add a drop or two of green food coloring at this point if you want a stronger green color. Stir in 1/2 cup chocolate chips, 1/2 cup green M&Ms and 1/2 cup chopped walnuts or pistachios.
Bake. Using a medium cookie scoop or Tablespoon, drop cookies on baking sheet. Bake for 8-10 minutes or until edges are turning slightly golden.
Cool. Let cool on the pan a couple minutes then move to a cooling rack.
Notes
Storage: Store in an airtight container for up to 3 days or freeze up to 3 months.