Diane Neth, Menno, South Dakota
Makes about 7 dozen
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups quick-cooking oats
1-1/2 cups all-purpose flour
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon baking soda
1 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped nuts
In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, dry pudding mix, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and nuts.
Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375F for 10-12 minutes or until lightly browned. Remove to wire racks.
Note: Quaker Oats featured its first oatmeal cookie recipe on the package in 1908, more than 30 years after the company’s founding. The recipe used just three ingredients: oats, butter and eggs. Fancier ingredients, such as sugar, vanilla, cinnamon, raisins, nuts and chocolate chips, were added to later recipes.