Tuesday, February 21, 2012


3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
1/4 cup oil
1 tsp vanilla extract
1 large egg
1 pkg (5 1/8-oz) chocolate fudge pudding and pie filling mix (NOT instant)
1 carton (8-oz) sour cream
2 cups all-purpose flour
1 1/2 cups rolled oats
1 tsp baking soda
1/2 tsp salt
2 cups chopped pecans
1 pkg (12-oz) semi-sweet chocolate chips

Preheat oven to 375 degrees.
Lightly spray cookie sheets; set aside.

In a large mixing bowl combine the granulated sugar, brown sugar, oil, vanilla, egg, and pudding mix, and sour cream at low speed until moistened.  Beat for two minutes at medium speed. Add the flour, eats, baking soda and salt; mix at low speed until blended.  Stir in the pecans and chocolate chips by hand using a large silicone spatula or wooden spoon.

Drop the dough by rounded tablespoonfuls 2-inches apart onto the prepared cookie sheets.  Bake at 375 degrees for 6 to 7 minutes or until set; do not overbake.  Allow to cool on pans for 1 minute then gently remove to wire racks to cool completely.

Yield: 5 to 6 dozen cookies.
1 cookie contains approximately 100 calories

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