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 Abby's
Quick and Easy Cookie and Diet Cookie Recipes
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CHOCOLATE CHIP OATMEAL COOKIES
1/2 c. Crisco
3/4 c. sugar
2 eggs
1 tbsp. vanilla extract
1 tsp. baking soda
1/2 tsp. ground nutmeg
1 c. old-fashioned oats
1 (12 oz.) pkg. semisweet chocolate chips
1-1/2 c. chopped walnuts (about 6 oz.)
1/2 c. (1 stick) unsalted butter, room temperature
3/4 c. firmly packed dark brown sugar
1 (3.4 oz.) pkg. vanilla instant pudding mix
1 tsp. water
1 tsp. ground cinnamon
1/2 tsp. salt
2-1/4 c. all purpose flour
Preheat oven to 375 degrees. Butter heavy large cookie sheets.
Beat vegetable shortening and unsalted butter in large bowl
until light. Gradually add light 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.
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