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3/4 cup sugar
3/4 cup firmly packed brown sugar
1/4 cup oils
1 teaspoon vanilla extract
2 egg whites or 1 whole egg
1 (5-ounce) package chocolate fudge pudding and pie filling mix
1 (8-ounce) 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-ounce) package (2 cups) semisweet chocolate chips
Heat oven to 375°F. 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. * Drop by rounded tablespoonfuls 2 inches apart onto greased cookie sheets.
Bake at 375°F. for 6 to 7 minutes or until set. DO NOT OVERBAKE. Cool 1 minute; remove from cookie sheets.
*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.
Nutrition Per Serving (1 cookies): Calories 100; Protein 19; Carbohydrate 13g; Fat 5g; Sodium 45mg
3/4 cup firmly packed brown sugar
1/4 cup oils
1 teaspoon vanilla extract
2 egg whites or 1 whole egg
1 (5-ounce) package chocolate fudge pudding and pie filling mix
1 (8-ounce) 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-ounce) package (2 cups) semisweet chocolate chips
Heat oven to 375°F. 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. * Drop by rounded tablespoonfuls 2 inches apart onto greased cookie sheets.
Bake at 375°F. for 6 to 7 minutes or until set. DO NOT OVERBAKE. Cool 1 minute; remove from cookie sheets.
*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.
Nutrition Per Serving (1 cookies): Calories 100; Protein 19; Carbohydrate 13g; Fat 5g; Sodium 45mg
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