I had some time to myself since The Husband was out holding an open house, and it was too hot to make cupcakes. The neighbors’ son, daughter-in-law and two lovely boys had just flown in from Sardinia, and I thought they could use a little American treat.
And this recipe is distinctly American, because it uses an ingredient that is hard to find outside of the U.S.:
Vanilla Jell-O pudding mix. When I lived in the U.K., I tried using Bird’s Custard Powder and it didn’t work at all. I used to sneak a few packs of Jell-O pudding back from the U.S. on my visits, but even then I’d have to chop up a Galaxy bar to make chocolate chips—something that wasn’t readily available in the U.K. at that time either. They probably have them now, but this was back in 1994.
So the little ones, I thought, will love some cookies! And sure enough, there were some takers, not least of all the dad of the little Italian-American family. He’d probably been missing some American-style cookies while in Sardinia!
This recipe was given to my sister way back when from a fellow fireman’s wife. Those firemen loved their sweets, and all the wives seemed to compete on who had the best baked goods. These cookies have been adopted by our family—the pudding mix gives them a certain flavor and helps them stay chewy and moist. I added some oats to the recipe since The Husband prefers them in his chocolate-chip cookies.
These make about 4 dozen, so make sure you’ve got a bunch of people willing to help eat them!
Oatmeal Chocolate-Chip Cookies
2 ¼ Cups flour
1 teas baking soda
1 Cup butter
¼ Cup sugar
¾ Cup brown sugar
1 (4 oz) pkg. instant vanilla pudding
1 teas vanilla
12 oz. pkg. chocolate chips
1 Cup regular rolled oats
Combine flour and baking soda; cream butter, sugars, pudding mix, vanilla; beat in eggs one at a time; gradually add flour mixture to creamed mixture.
Stir in oats and chocolate chips. Place by rounded teaspoons on ungreased cookie sheets in 375°F oven for 8 – 10 minutes (preferably 8 min).