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Oatmeal Chocolate Chip Pudding Cookies

12 cup shortening (Crisco is best)
12 cup butter (no subsitutions please)
34 cup firmly-packed brown sugar
34 cup white sugar
2 large eggs
1 (3 1/2 ounce) package vanilla instant pudding mix
1 tablespoon vanilla
2 14 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon cinnamon
12 teaspoon ground nutmeg
12 teaspoon salt
2 cups semi-sweet chocolate chips
1 12 cups chopped pecans or 1 12 cups walnuts
1 cup quick-cooking oats (uncooked)


Set oven to 375 degrees. Lightly grease baking sheets. In a bowl, beat shortening and butter at medium speed with an electric mixer, until creamy; gradually beat in sugars, beating well. Add in the 2 eggs; beat until blended, then mix in the pudding mix and vanilla. In another bowl, combine the flour, and the next 4 ingredients. Gradually add to the butter/egg mixture, beating until blended. Stir in the chocolate chips, nuts and oats. Shape the dough into 1-1/2-inch balls. Place on a cookie sheet, leaving enough space between the balls. Press the balls to 1-inch thickness (the bottom of a glass works well for this). Bake for 10-12 minutes. Remove cookies to wire racks.

Source: www.food.com