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CHOCONUT CHIPPERS
Make 72 cookies
3/4 cup sugar
3/4 cup firmly packed brown sugar
1/4 cup oil
1 teaspoon vanilla
2 egg whites or 1 whole egg
1 (5-oz) pkg.
chocolate fudge pudding and pie filling mix (6-serving size; not instant)
1
(8-oz.) container dairy sour cream
2 cups all-purpose flour
1 1/2 cups
rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped
pecans
1 (12 oz.) pkg. (2 cups) semi-sweet chocolate chips
Heat
oven to 375 degrees. Grease cookie sheets. In large bowl, combine sugar, brown
sugar, oil, vanilla, egg whites, pudding mix and sour cream at low speed until
moistened; beat 2 minutes at medium speed. Add flour, rolled oats, baking soda
and salt; mix at low speed until blended.
By hand, stir in pecans and
chocolate chips.
(Tip: If dough is too soft, cover with plastic wrap and
refrigerate about 1 hour, or stir in an additional 1/4 cup flour for easier
handling.)
Drop by rounded tablespoonfuls 2 inches apart onto greased
cookie sheets.
Bake at 375 degrees for 6 to 7 minutes or until set. Do not
overbake. Cool 1 minute; remove from cookie sheets.
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