Chewy Chocolate Chip Oatmeal Cookies

Here is a recipe for big soft cookies-- they are meaty but not oily, and definitely not flat or crunchy.

2 1/4 cups flour
1 tsp. baking powder
1 (3 1/4-ounce) package vanilla instant pudding
1 tsp. cinnamon (I use a little more)
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 cup shortening
1/2 cup unsalted butter, room temperature
3/4 cup sugar
3/4 cup dark brown sugar, firmly packed
2 eggs
1 Tbsp. vanilla extract
1 tsp. water
1 cup quick oats
1 (12-ounce) package chocolate chips (or butterscotch or whatever)
chopped nuts (optional)

Preheat oven to 375 F. Grease cookies sheet(s).

In medium bowl, combine flour, baking powder, pudding, spices, and salt.

In large bowl, beat shortening and butter until light. Add sugars and beat until fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract and water. Slowly add the dry mixture, combining completely. Stir in oats, chocolate chips (and nuts if desired).

Drop by large spoonfuls (about 3 Tbsp. each-- don't try to make these cookies small) onto cookie sheet.

Bake about 12 minutes at 375 until tops are lightly brown and look dry. Do not overbake! They continue to cook out of the oven. Cool cookies 5 minutes on sheet, then transfer to rack.

Makes about 50 cookies
Source: rec.food.cooking/Kim Allen/1995