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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.
    Blend 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.
Choconut chippers

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