I thought I'd help you out in case your pants are feeling a little loose. Or you enjoy squeezing into last year's shorts and creating a nice little muffin-top of flab over the waist band. Your welcome, fat cells.
This recipe originated from my friend Amber but bounced into my hands after Deanna's recommendation. It did not disappoint. Although I did disappoint myself by eating an entire cookie sheet's worth within about 15 minutes of them coming out of the oven. Good thing I gave up looking good in a swimsuit a long time ago. And thanks to the twins and the 10 pounds of extra stretched-out skin they left me with, I'll be muffin-topping my shorts until my secret tummy-tuck fund has the necessary $ balance.
I recommend going with the butterscotch/milk chocolate chips combo. SOOOO delicious.
Chocolate Chip/Butterscotch Oatmeal Cookies
1 C butter, softened
3/4 C sugar
3/4 C packed brown sugar
1 teas. vanilla extract
3 C quick cooking oats
1-1/2 C all purpose flour
1 package (3.4 oz) instant vanilla pudding mix
1 teaspoon baking soda
1 teaspoon salt
2 C semisweet chocolate chips (or 1 C chocolate chips and 1 C butterscotch chips )
1 C chopped nuts (optional)
In a large mixing bowl, cream butter and sugars.
Beat in eggs and vanilla.
Combine the oats, flour, pudding mix, baking soda and salt; gradually add to creamed mixture.
Stir in chocolate chips and nuts.
Drop by rounded teaspoon 2 inches apart onto ungreased baking sheets.
Bake at 375 for 10-12 minutes or until lightly browned. Remove to wire racks.