Post by Damara on Mar 24, 2009 12:08:41 GMT -5
These really must be tried to be appreciated. Stays moist and fresh for two weeks in a container.
Ingredients:
1 cup butter flavored shortening
3/4 cup packed brown sugar
1/2 cup peanut butter
1 (3.5 ounce) package flavored instant pudding mix
3 eggs
1/3 cup milk
1 cup all-purpose flour
1 teaspoon baking soda
4 cups rolled oats
1 cup chocolate chips or chopped nuts (optional)
Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together shortening, brown sugar, and peanut butter until smooth. Blend in instant pudding, milk and eggs until the batter is light and fluffy, about 4 minutes. Combine flour and baking soda; mix into the batter. Stir in oats and chocolate chips. Dough will be very soft. Allow to sit for 30 minutes for the oatmeal to absorb liquids. Spread onto an ungreased cookie sheet lined with foil or parchment paper.
Bake for 25 minutes until golden brown on the edges. Cool on wire racks for 20 minutes.
The pudding gives the basic flavor so using banana pudding tastes like banana nut bread, using chocolate makes for a superb brownie like sensation! Other options are butterscotch pudding, coconut, French Vanilla, chocolate fudge. You're limited only by your imagination!
For those who may be allergic to peanut butter, you can leave out the peanut butter and milk and use 3 1/2 cups oatmeal to still have that great taste.
Ingredients:
1 cup butter flavored shortening
3/4 cup packed brown sugar
1/2 cup peanut butter
1 (3.5 ounce) package flavored instant pudding mix
3 eggs
1/3 cup milk
1 cup all-purpose flour
1 teaspoon baking soda
4 cups rolled oats
1 cup chocolate chips or chopped nuts (optional)
Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together shortening, brown sugar, and peanut butter until smooth. Blend in instant pudding, milk and eggs until the batter is light and fluffy, about 4 minutes. Combine flour and baking soda; mix into the batter. Stir in oats and chocolate chips. Dough will be very soft. Allow to sit for 30 minutes for the oatmeal to absorb liquids. Spread onto an ungreased cookie sheet lined with foil or parchment paper.
Bake for 25 minutes until golden brown on the edges. Cool on wire racks for 20 minutes.
The pudding gives the basic flavor so using banana pudding tastes like banana nut bread, using chocolate makes for a superb brownie like sensation! Other options are butterscotch pudding, coconut, French Vanilla, chocolate fudge. You're limited only by your imagination!
For those who may be allergic to peanut butter, you can leave out the peanut butter and milk and use 3 1/2 cups oatmeal to still have that great taste.
