Wednesday, September 21, 2011

Chocolate Chip Oatmeal Cookies

I like to make BIG batches of cookie dough.  I then bake a dozen or so cookies.  With the remaining dough, I make balls of dough and freeze them individually on a tray.  Once frozen, I move them to a Ziplock bag and keep them in the freezer.  It's super easy to make a batch of cookies whenever we want from the frozen balls of dough!

Chocolate Chip Oatmeal Cookies
(Adjusted from Taste of Home's More Fast Fixes with Mixes)

1 cup butter, softened
1 cup shortening
1 1/2 cup sugar
1 1/2 cup packed brown sugar
4 eggs
2 tsp. vanilla extract
6 cups quick-cooking oats
3 cups all-purpose flour
1 package (5.25 oz.) instant vanilla pudding mix
2 tsp. baking soda
2 tsp. salt
3 cups semisweet chocolate chips
2 cups chopped nuts, optional

In a large bowl, cream butter, shortening and sugars until light and fluffy.  Beat in egs and vanilla.  Combine the oats, flour, pudding mix, soda, and salt; gradually add to creamed mixture and mix well.  Stir in chocolate chips and nuts.

Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets*.  Bake at 375 degrees for 10-12 minutes or until lightly browned. Remove to wire racks.

*I've been using parchment paper sheets on my baking sheets.  It's super easy to clean up, and it keeps my pans looking brand new!

1 comment:

  1. I made your cookies. They are yummy! I used instant white chocolate pudding mix since I didn't have vanilla. And since I don't have much freezer space, I baked them all. Next time, I'll half the recipe. :-)