Emily and Gordon’s Chocolate Chip Oatmeal Cookies

A few weeks ago, the newspaper had three recipes billed as their favorite chocolate chip cookies. Of course, I took a close look at them. Two were very close to the basic Toll House version which don’t really do too much for me but this one was different. The pudding mix caught my attention so I tried them. If you like basic chocolate chip cookies, this is the recipe for you. It is easy to make but the cookies are more interesting than Toll House, not as flat and greasy. As is my way, I left out the pecans though I am sure they would be great with nuts. Give them a try!

Recipe By:

Emily Meacham

Yield:

40

Ingredients:

1 ½ cups chopped pecans

1 cup unsalted butter, at room temperature

1 ½ cups light brown sugar, packed

2 large eggs

1 teaspoon water (why?)

1 tablespoon vanilla extract

3.4 ounce package vanilla instant pudding mix

1 teaspoon baking soda

½ teaspoon salt

1 cup old-fashioned oats

2 ¼ cups all-purpose flour

12 ounces semisweet chocolate chips

Directions:

1. Heat oven to 375 degrees. Toast pecans in the hot oven for about 3 to 4 minutes. Let cool. Set aside.

2. Line cookie sheets with parchment paper.

3. Using an electric mixer, beat butter until light. Gradually add brown sugar and beat until fluffy. Add eggs one at a time, beating well after each addition.

4. Add water, vanilla extract, vanilla pudding mix, baking soda and salt. Beat until well blended.

5. By hand, mix in oats, then flour, then chocolate chips and pecans.

6. Drop cookies by 2 tablespoons balls onto prepared cookie sheets, spacing 1 inch apart.

7. Bake until cookies appear dry and tops are lightly cracked and soft when pressed, about 8 to 9 minutes. Do not over bake. Cool cookies for 5 minutes on cookie sheets, then finish cooling on racks.