Choconut Chippers

I’d been meaning to try this recipe all week, but kept forgetting to buy Heat & Serve type pudding mix, which is a key ingredient in these cookies. Pudding, along with sour cream and oil makes them extremely moist, so if soft cookies are your thing, you should try these. Oh, and you have to like nuts. I had to keep eating and eating these to fulfill my daily chocolate requirement. The nuts were getting in the way, you see. But the cookies are good. Nut lovers will approve.

The recipe is posted on quite a few web sites, but below is how I made them – no changes, really. Just used bittersweet chocolate chips and toasted the nuts.

choconut chippers

Choconut Chippers – adapted from a 1986 Bake-Off winning recipe by Deb Anderson

3/4 cup brown sugar
3/4 cup granulated sguar
1/4 cup vegetable oil
2 large egg whites or 1 whole egg
5 oz package HEAT & SERVE type chocolate pudding mix
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
2 cups all purpose flour
1 1/2 cups rolled oats
2 cups toasted nuts, chopped (I used pecans)
2 cups bittersweet chocolate chips

Preheat oven to 375 degree F. Line a cookie sheet with non-stick foil or parchment.

In a mixing bowl, beat together both sugars, oil, egg whites, pudding, sour cream and vanilla extract. Stir in baking soda and salt and beat for about 10 seconds. Add flour and stir until absorbed, then stir in oats, nuts and chocolate chips.

Drop the cookies by tablespoonfuls onto the lined cookie sheets. Bake for 6-7 minutes. Let cool on tray for 2 minutes. Remove to wire rack to finish cooling. They firm up a bit as they cool.

Note: If your dough seems too soft, chill it for about an hour before baking. I didn’t need to do this.

Makes about 72 cookies

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  1. Pamela says

    These look delightful. When I first read the title, I thought it said coconut (which I’m not terribly fond of). When I scanned the ingredient list, though, I was delighted to realize there aren’t any in this. I’ll have to try this soon. 🙂

    Also, I have a question. Off topic, but being that this is Cookie Madness, I think the question is appropriate.

    Do you use cookie scoops? I’ve been having trouble with my OXO Good Grips 2-tsp scoop, and I’m looking for a sturdier one. I don’t know if Norpro would be any better, and I was wondering if you’d have any recommendations.

  2. says

    Hi Pamela,

    When I first saw the recipe, I read it as coconut too.

    About cookie scoops, I bought a plastic one a few years ago, used it one time and shoved it in a drawer. It didn’t work any better than a spoon. Shortly thereafter, I bought the 2 tsp. capacity Norpro scoop and loved it. It worked soooooooooo much better than the original cookie scoop. So if you like using a cookie scoop, I recommend trying the Norpro.

  3. Angie says

    I have 3 cookie scoops…all 3 from Pampered Chef and they are small, medium and large. When I make chocolate chip cookies I start with the small one ans sometimes make medioum ones and maybe one or two gigantic ones like you would get in a bakery…I like the fact that they are spring loaded and the dough just jumps out of the scoop! If you get invited to a pampered chef party buy one…they are reasonable and stainless steel…nothing sticke to them at all

  4. says

    I was just flipping through a catalogue today and wondering about cookie scoops…don’t know if I really need to bother. I also read the title as “coconut,” and it made me wonder about maybe doing 1.5 cups chips, 1.5 c. pecans and 1 c. coconut. It might mess with the structure, but it sounds tasty. As a kid, I hated nuts in cookies. Now I really like them, but still not a whole lot of them per cookies.

  5. Deb Anderson says

    Hey these are my cookies! Sure, not legally anymore, as I signed away the rights to the recipe when Pillsbury made me a winner. I haven’t looked at it for ages but, on a whim, decided to google my recipe name and found this site.
    Hope you like the cookies – I “invented” them one day at home when I was having serious chocolate cravings! Had to use what was in the house. And I always use pecans as I think walnuts get too bitter. I know some of my friends reduce the pecans to half as it does get pricey. But I just love pecans. 🙂
    Talk about a blast from the past!

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