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 – 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