I opened my cookbook to check out my chocolate chip cookie options, when I took note of one called, Great Chocolate Cookies but decided to give it a makeover. In reading it, you will probably guess at the changes. When the grands came over after school, and I told them the cookies needed a name, one of them responded with "Chocolicious!" So, hence the name, by a nine-year-old! I like that they come out a little like a brownie bite. These are nut free and great for school box lunch treats.
Ingredients:
- 1/2 cup butter, soft
- 1 cup brown sugar
- 1/4 cup white sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 cup unbleached flour
- 1 cup multigrain or whole wheat flour
- 1 pkg (113 g/ 4 oz) instant chocolate pudding
- 1 cup oats
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 cup chocolate chips
Method:
- In large mixing bowl, cream butter and sugar well, then beat in the eggs and vanilla.
- Add combined flour, pudding mix, baking powder, soda and oats; then chocolate chips. (I use a stand mixer with hook attachment for quick, easy stirring)
- Drop by rounded teaspoons onto greased cookie sheets. They do not spread much.
- Bake at 375° F for 8 minutes. Bake slightly longer if you make them larger, but do not overbake. Flatten slightly with spatula as soon as you remove them from the oven. Let cool on sheets. Yield: 48 cookies
Oh my yum! These look super good, definitely going to add them to our house today.
ReplyDeleteYou got my attention!--they sound delicious. Will have to buy a box of instant pudding first. If you are looking for an easy way to flatten the cookies, I "drop" by cookie sheet on the counter as soon as I take them out of the oven. They say the cookies will be chewier.
ReplyDeleteYumm, and since they have oats in them, this could be a breakfast cookie. I like that idea!
ReplyDeleteNow they would satisfy a chocolate lover's soul!
ReplyDeleteAre you sure the butter amount is correct for the amount of dry ingredients? The batter was extremely dry and I had to add more.
ReplyDeleteI use half a cup butter. The batter is definitely stiff, but I would not say dry. Once baked, they are quite moist. (if you let the wet ingredients sit too long, the instant pudding could soak up the moisture. It may be a good idea to add the pudding with the dry ingredients.)
DeleteI have switched up the order of when to add the pudding. It is probably best to add it with the dry ingredients. I just made them again and the amounts are correct.
DeleteThanks for the update! Adding the pudding mix with the dry ingredients is a better idea.
DeleteWhy do you have 2 pkgs of pudding when the instructions seem like only one.
ReplyDeleteI'm sorry. when I moved it down in order of mixing, I forgot to delete the first. There is only one pkg.
DeleteI baked these cookies today. They turned out great! My son will love to take them home with him:)
ReplyDeleteI did too,Betty! They were tasty;I liked the fudgy centre. But I didn't really like the oatmeal flavour. I am wondering what would happen if I left it out. Do you think I would need to add more flour? Maybe if I tried rice krispies instead.
ReplyDeleteOpheliaRose, just use flour instead of oatmeal. Three cups of flour all together.
DeleteNo I don't know what changes you made from the original. Not sure about the pudding as too unnatural. I would substitute for that. I do like oatmeal in a cookie. Was that it? You added the oatmeal?
ReplyDeleteI also found the batter to be crumbly so addend some cream. The cookies turned out OK but I'll resort to some of your other Double Chocolate cookies in the future.
ReplyDeleteLove the name Chocolicious!!! This make-over recipe sounds wonderful Anneliese!
ReplyDelete