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| Ingredients: | |||||
| 1 c. | butter, softened | ||||
| 1/2 c. | crisco | ||||
| 2 (4 svg.) pkgs. | instant vanilla pudding | ||||
| 1 c. | brown sugar | ||||
| 1/2 tsp. | salt | ||||
| 1 tsp. | vanilla | ||||
| 1/4 c. | water | ||||
| 2 lg. | eggs | ||||
| 1 tsp. | baking powder | ||||
| 1 tsp. | baking soda | ||||
| 2 c. | flour | ||||
| 2 1/2 c. | oatmeal | ||||
| 1 (12 oz.) bag | chocolate chips | ||||
| 1 1/2 c. | pecans | ||||
| Directions: | |||||
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Preheat oven to 375°F.
Cream butter and crisco with pudding mix and brown sugar. Mix in the vanilla, salt, eggs, and water. In a blender or food processor, grind oatmeal into a fine powder. Mix in the baking powder and baking soda followed by the flour and blended oatmeal. Chop pecans. Stir in chocolate chips and pecans. Place Tablespoon sized mounds on cookie sheet, two inches apart. Flatten each cookie slightly. Bake 12 minutes. |
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