BadgerMan
Mi. Trail Riders
- Jan 1, 2001
- 2,479
- 10
CHOCOLATE CHIP COOKIES
½ Cup Crisco, butter flavored
½ Cup (1 stick) Butter or Margarine
¾ Cup Sugar
¾ Cup Firmly Packed Brown Sugar
2 Eggs
1 3.4 oz Package Vanilla Instant Pudding
1 Tablespoon Vanilla Extract
1 Teaspoon Baking Soda
1 Teaspoon Water (yes, really…..especially in winter)
½ Teaspoon Salt
1 Cup Old-fashioned Rolled Oats
2-1/4 Cups Flour
1 12 oz Package milk or semi-sweet Chocolate Chips
1-1/2 Cups Chopped Walnuts (optional)
1. Preheat oven to 375 degrees.
2. Grease heavy large cookie sheets.
3. Beat Crisco and butter in large mixing bowl until light. Gradually add white and brown sugars and beat until fluffy.
4. Add eggs, 1 at a time, beating well after each.
5. Add pudding mix, vanilla extract, baking soda, water, and salt. Mix until well blended.
6. Mix in oats, then flour.
7. Stir in chips and walnuts.
8. Roll into golf ball sized balls and place on prepared cookie sheets, 2 inches apart.
9. Bake until cookies appear dry and tops are lightly cracked and soft when pressed, about 10 minutes, (do not press them and don’t over-bake, they will not look done when you remove them from the oven).
10. Cool 5 minutes on cookie sheets, then transfer to counter top to cool.
½ Cup Crisco, butter flavored
½ Cup (1 stick) Butter or Margarine
¾ Cup Sugar
¾ Cup Firmly Packed Brown Sugar
2 Eggs
1 3.4 oz Package Vanilla Instant Pudding
1 Tablespoon Vanilla Extract
1 Teaspoon Baking Soda
1 Teaspoon Water (yes, really…..especially in winter)
½ Teaspoon Salt
1 Cup Old-fashioned Rolled Oats
2-1/4 Cups Flour
1 12 oz Package milk or semi-sweet Chocolate Chips
1-1/2 Cups Chopped Walnuts (optional)
1. Preheat oven to 375 degrees.
2. Grease heavy large cookie sheets.
3. Beat Crisco and butter in large mixing bowl until light. Gradually add white and brown sugars and beat until fluffy.
4. Add eggs, 1 at a time, beating well after each.
5. Add pudding mix, vanilla extract, baking soda, water, and salt. Mix until well blended.
6. Mix in oats, then flour.
7. Stir in chips and walnuts.
8. Roll into golf ball sized balls and place on prepared cookie sheets, 2 inches apart.
9. Bake until cookies appear dry and tops are lightly cracked and soft when pressed, about 10 minutes, (do not press them and don’t over-bake, they will not look done when you remove them from the oven).
10. Cool 5 minutes on cookie sheets, then transfer to counter top to cool.