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Name: Chocolate Chip Oatmeal Cookies
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 ts Baking soda; 3/4 c Sugar; 1 pk Vanilla instant pudding mix;; ; stick); 1 c Old-fashioned oats; 2 1/4 c All purpose flour; 1/2 c Unsalted butter; room; 1 1/2 c Chopped walnuts; (about 6; 2 Eggs; 1 ts Ground cinnamon; 1/2 c Solid vegetable shortening; 1 ts Water; 3/4 c Firmly packed dark brown; 1/2 ts Ground nutmeg; 1 pk Semisweet chocolate chips;; 1/2 ts Salt; 1 tb Vanilla extract

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INGREDIENTS

1 ts Baking soda
3/4 c Sugar
1 pk Vanilla instant pudding mix;
; stick)
1 c Old-fashioned oats
2 1/4 c All purpose flour
1/2 c Unsalted butter; room
1 1/2 c Chopped walnuts; (about 6
2 Eggs
1 ts Ground cinnamon
1/2 c Solid vegetable shortening
1 ts Water
3/4 c Firmly packed dark brown
1/2 ts Ground nutmeg
1 pk Semisweet chocolate chips;
1/2 ts Salt
1 tb Vanilla extract

INSTRUCTIONS

Preheat oven to 375F. 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.) Makes about 30. Bon Appetit March 1992

NOTES

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Chocolate Chip Oatmeal Cookies

1 ts Baking soda
3/4 c Sugar
1 pk Vanilla instant pudding mix;
 ; stick)
1 c Old-fashioned oats
2 1/4 c All purpose flour
1/2 c Unsalted butter; room
1 1/2 c Chopped walnuts; (about 6
2 Eggs
1 ts Ground cinnamon
1/2 c Solid vegetable shortening
1 ts Water
3/4 c Firmly packed dark brown
1/2 ts Ground nutmeg
1 pk Semisweet chocolate chips;
1/2 ts Salt
1 tb Vanilla extract

Preheat oven to 375F. 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.)    Makes about 30.    Bon Appetit March 1992

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Nutrition

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Serving Size: 1 Serving (1470g)
Recipe Makes: 1 servings

Calories: 4888
Calories from Fat: 1469 (30%)

Amt Per Serving		% DV

	Total Fat 163.2g	218 %
	Saturated Fat 58.9g	295 %
	Monounsaturated Fat 67.3g
	Polyunsanturated Fat 22g
Cholesterol 2172.4mg		668 %
Sodium 1969.4mg		68 %
Potassium 1530.1mg		40 %
Total Carbohydrate 747.5g		220 %
	Dietary Fiber 21.8g	87 %
	Sugars, other 725.7g
Protein 111.2g		159 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4888

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