Pudding Chocolate Chip Cookies

Heat oven to 350 F

½ cup White margarine, at room temperature (Substitute Organic Butter)
½ cup granulated sugar (Substitute Coconut Palm Sugar)
½ cup dark brown sugar, packed (Substitute Organic Brown Cane Sugar)
3 large eggs
1 teaspoon vanilla extract (Substitute Organic Pure Vanilla)
1 ½ cups old-fashioned rolled oats (Substitute Organic Oat Meal)
1 ¼ cups all purpose flour (Substitute Organic Flour)
½ teaspoon baking powder (Substitute Aluminum Free Baking Powder)
½ teaspoon baking soda (Substitute Aluminum Free Baking Soda)
½ teaspoon salt (Substitute Sea Salt)
1 package vanilla instant pudding powder (Substitute Organic Instant Pudding)
1 cup milk-chocolate chips
½ cup chopped pecans (or walnuts) (substitute Organic Pecans)

Beat butter and sugars until fluffy.
Beat in eggs and vanilla.
Mix dry ingredients and stir into egg/sugar mixture.
Fold in milk chocolate chips and chopped pecans (or walnuts)
Dough will be soft.

Drop teaspoonfuls 2 inches apart onto greased baking sheets.

Bake 14 minutes or until golden; cool 4 minutes on the baking sheet before transferring to a wire racks to finish cooling.

Cookie Tester’s comments:
Shirley says: the pudding gives a very different flavor. Very nice for a change.

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