Chocolate Chip Oatmeal Cookies

Recipe Ingredients

1/2 cup	99g / 3.5oz	Solid vegetable shortening
1/2 cup	99g / 3.5oz	Unsalted butter - (1 stick) - room temperature
3/4 cup	148g / 5.2oz	Sugar
3/4 cup	120g / 4.2oz	Dark brown sugar - (firmly packed)
2		Eggs
1		Vanilla instant pudding mix - (3.4 oz)
1 tablespoon	15ml	Vanilla extract
1 teaspoon	5ml	Baking soda
1 teaspoon	5ml	Water
1 teaspoon	5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground nutmeg
1/2 teaspoon	2.5ml	Salt
1 cup	62g / 2.2oz	Old-fashioned oats
2 1/4 cups	140g / 4.9oz	All purpose flour
1		Semisweet chocolate chips - (12 oz)
1 1/2 cups	219g / 7.7oz	Chopped walnuts - (abt 6 oz)

Recipe Instructions

Preheat oven to 375 degrees. 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.)

This recipe yields about 30 cookies.

Source:
Bon Appetit, March 1992

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