Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Chocolate Chip Oatmeal Cookies




List of 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 oz pkg vanilla instant pudding mix
  
• 1 T vanilla extract
  
• 1 tsp baking soda
  
• 1 tsp water
  
• 1 tsp ground cinnamon
  
• 1/2 tsp ground nutmeg
  
• 1/2 tsp salt
  
• 1 cup old-fashioned oats
  
• 2 1/4 cups all-purpose flour
  
• 1 12-oz pkg semisweet chocolate chips
  
• 1 1/2 cups chopped walnuts
  






Instructions



1. Preheat oven to 375 degrees. Butter heavy large cookie sheets.
   
2. Beat vegetable shortening and unsalted butter in large bowl until light. Gradually add white and brown sugar 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.
   
3. Drop cookie dough by large rounded spoonfuls (about 3 T each) onto prepared cookie sheets, spacing 2" 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.
   






Final Comments


Makes about 30 cookies.