Chocolate Chip Oatmeal Cookies with Pecans Walnuts

Serves 42 in about 1 hour. Lg eggs goes in first, and tsp baking soda finishes the pot.

Ingredients

• 1 cup butter, softened (unsalted)
• ¾ cup sugar
• ¾ cup brown sugar, packed
• 2 lg eggs
• 2 tsp vanilla
• 3 cups quick oats
• 1 ½ cups all purpose flour
• 1 (3.4 oz) package instant vanilla pudding mix
• 1 tsp baking soda
• 1 tsp salt
• 2 ½ cups semisweet chocolate chips
• 1 cup chopped pecans or walnuts (optional)

Method

1. Warm oven to 375° F.
2. In a large mixing bowl, or stand mixer bowl, cream together the butter and sugars until light and fluffy.
3. Beat in the eggs and vanilla.
4. In a separate bowl, mix together the oats, flour, pudding mix (dry), baking soda, and salt.
5. Stir in dry mixture to the creamed mixture 1 cup at a time and stir in. Or have the mixer on a low speed.
6. After all of the dry mixture is incorporated into the creamed mixture, add the chocolate chips and nuts, if using. Mix just long enough to distribute them throughout the dough.
7. Drop or scoop 2 Tablespoons of dough per cookie onto an ungreased, parchment lined cookie sheet.
8. Cook for 12-14 minutes, or until golden around the bottom edges, and just turning golden on top.
9. Leave it to cool on the pan for 5 minutes, then move cookies to a wire rack to finish cooling.
10. Store in an air-tight container.

More dessert ideas are in the dessert collection.