Chewy Chocolate Chip Oatmeal Cookies Recipe

Makes about 18 Large Cookies

If you prefer a less sweet cookie, you can reduce the granulated sugar by 1/4 cup, but you
will lose some crispiness. Do not overbake these cookies. The edges should be browned,
but the rest of the cookie should be very light in color.

Ingredients:
1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
pudding mix
16 tablespoons (2 sticks) unsalted butter, softened but still cool
1 cup packed (7 ounces) light brown sugar
1 cup (7 ounces) granulated sugar
2 large eggs
3 cups old-fashioned rolled oats
1 1/2 cups semisweet chocolate chips

Directions:
1) Adjust the oven racks to the low and middle positions and heat the oven to 350
degrees. Line 2 large baking sheets with parchment paper or spray them with a nonstick
cooking spray.

2) Whisk the flour, baking powder, pudding mix and salt together in a medium bowl.

3) Either by hand or with an electric mixer, beat the butter on medium speed until
creamy. Add the sugars; beat until fluffy, about 3 minutes. Beat in the eggs, one at time.

4) Stir the dry ingredients into the butter-sugar mixture with a wooden spoon or large
rubber spatula. Stir in the oats and chocolate chips.
Chill the dough!

5) Working with a generous 2 tablespoons of dough each time, roll the dough into 2-inch
balls. Place the balls on the prepared baking sheets, spacing them at least 2 inches apart.

6) Bake until the cookie edges turn golden brown, 22 to 25 minutes, rotating the baking
sheets front to back and top to bottom halfway through the baking time. Let the cookies
cool on the baking sheets for 2 minutes. Transfer the cookies with a wide spatula to a
wire rack. Let cool at least 30 minutes.

Chocolate Chip Oatmeal Cookies

ingredients
1/2 cup solid vegetable shortening
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
3/4 cup firmly packed dark brown sugar
2 eggs
1 3.4-ounce package vanilla instant pudding mix
1 tablespoon vanilla extract
1 teaspoon baking soda
1 teaspoon water
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup old-fashioned oats
2 1/4 cups all purpose flour
1 12-ounce package semisweet chocolate chips
1 1/2 cups chopped walnuts (about 6 ounces)
preparation

Preheat oven to 375°F. Butter heavy large cookie sheets. Beat vegetable
shortening and unsalted butter in large bowl until light. Gradually add white and
brown sugars and beat mixture until fluffy. Add eggs 1 at a time, beating well after
each addition. Add vanilla pudding mix, vanilla extract, baking soda, water,
ground cinnamon, ground nutmeg and salt and mix until well blended. Mix in oats,
then flour. Stir in chocolate chips and walnuts.

Drop cookie dough by large rounded spoonfuls (about 3 tablespoons each) onto
prepared cookie sheets, spacing 2 inches apart. Bake until cookies appear dry and
tops are lightly cracked and soft when pressed, about 12 minutes (do not
overbake). Cool cookies 5 minutes on cookie sheets. Transfer cookies to racks and
cool. (Store cookies in airtight container.)

INGREDIENTS
* 2-1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 cup butter, softened
* 3/4 cup packed brown sugar
* 1/4 cup white sugar
* 1 (3.4 ounce) package instant vanilla pudding mix
* 2 eggs
* 1 teaspoon vanilla extract
* 2 cups semisweet chocolate chips
* 1-1/3 cups and 2 tablespoons chopped walnuts (optional)
 1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and
baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat
in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the
flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by
rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden
brown