1 cup butter, softened
3/4 cup brown sugar, packed
1/4 cup white sugar
1 (3.4oz)pkg instant vanilla pudding
1 T vanilla
2 cups semisweet chocolate hips
1 cup chopped pecans
2 1/4 cups flour
1/2 cup oatmeal
1 t baking souda
1 t baking powder
1/4 t salt
Preheat oven to 350 degrees.
Cream together the butter and sugars. Beat in the instant pudding mix until blended. Stir in the eggs and vanill. Blend in the dry ingredients. Stir in the chocolate chips and nuts. Drop by rounded spoonfuls onto ungreased cookie sheet.
Bake 10 to12 minutes. Edges should be golden brown.
Let sit 2 minutes before removing from cookie sheet.
This was given to me by one of my students at the Panguitch quilt walk. I halved the original recipe, and it still made a big batch of cookies.