| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | March 1992 | 1 | servings | |
INGREDIENTS
| 1/2 | c | Solid vegetable shortening |
| 1/2 | c | Unsalted butter; room temperature (1 |
| ; stick) | ||
| 3/4 | c | Sugar |
| 3/4 | c | Firmly packed dark brown sugar |
| 2 | Eggs | |
| 1 | pk | Vanilla instant pudding mix; (3.4-ounce) |
| 1 | tb | Vanilla extract |
| 1 | ts | Baking soda |
| 1 | ts | Water |
| 1 | ts | Ground cinnamon |
| 1/2 | ts | Ground nutmeg |
| 1/2 | ts | Salt |
| 1 | c | Old-fashioned oats |
| 2 1/4 | c | All purpose flour |
| 1 | pk | Semisweet chocolate chips; (12-ounce) |
| 1 1/2 | c | Chopped walnuts; (about 6 ounces) |
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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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