Oatmeal Chocolate Chip Cookies

There's something about pudding in the mix that makes cookies extra tasty. This recipe is my variation of the one found on the Quaker Oats lid. Even though they are baked, use instant pudding. Use this as a base and play with it! I've made these with chocolate pudding and some cocoa in the mix and they were just as good! BTW, I use my PC medium cookie scoop for these cookies. :o)

• Ready In: 23 mins
• Yields: 42 3-in cookies

Ingredients

• 1 1⁄2 cups flour
• 3  cups oats
• 1⁄2 teaspoon cinnamon
• 1  teaspoon baking soda
• 1  cup butter, softened
• 3⁄4 cup brown sugar, packed
• 1⁄2 cup white sugar
• 1 (3 1/2ounce) box vanilla instant pudding mix
• 2  eggs
• 2  teaspoons vanilla
• 2  cups chocolate chips

Directions

1. Preheat oven to 350 degrees. In a medium bowl mix together the flour, oats, cinnamon, and baking soda. Set aside.
2. In mixing bowl cream butter and both sugars. Add pudding mix, eggs, and vanilla; mix thoroughly.
3. Add the flour mixture to the creamed ingredients and again mix well.
4. Add chocolate chips, mixing by hand.
5. Drop by heaping tablespoonfuls (or medium cookie scoop) onto ungreased cookie sheets and bake for 11-13 minutes--but mine take 15 minutes. Check them after the minimum time! When done, they will be light golden brown on the edges. They will 'set up' while they cool. Let cool on cookie sheets for 3-4 minutes before moving to racks to cool completely.