| 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
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