Hey guys! If you’ve been watching my videos for awhile you know I LOVE to bake. This is my family’s famous “secret” chocolate chip cookie recipe. I’m sure this recipe is online and other places, but to my family it’s our secret recipe LOL. The pudding keeps the cookies moist and chewy even after they’ve cooled, but I still think they’re best straight out of the oven. I hope y’all enjoy this video!!!! Thumbs up if you want more baking videos 🙂
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2 Sticks Unsalted Butter (at room temp.)
3/4 Cup Granulated Cane Sugar
3/4 Cup Brown Sugar (firmly packed)
2 Eggs (at room temp.)
1 tsp. Organic Vanilla Extract
5 oz. Box of French Vanilla (or just Vanilla) Jello Instant Pudding
2 Cups All Purpose Flour
1 tsp. Salt
1 tsp. Baking Soda
1 Cup Dry Oats
1 Bag of Semi-Sweet Chocolate Morsels (I recommend the Ghirardelli or Hershey brands)
-Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius)
-In the bowl of your electric mixer with the paddle attachment – or a standard bowl with a hand mixer, beat your butter making sure no lumps are present (this should take seconds if your butter is truly at room temperature).
-Slowly add in the granulated cane sugar and brown sugar while the mixer is at a low speed.
-Add in two eggs (one at a time) and combine.
-Add in vanilla extract and mix.
-Add in Pudding Packet and mix.
-In a separate bowl, whisk the flour, salt and baking soda together.
-Add the dry ingredients mixture above to the batter in 3 parts to throughly combine.
-Add in oats and mix.
-Fold in chocolate chips.
-Place dough on a non-stick cookie sheet (ungreased don’t use butter or nonstick cooking spray like Pam on the pan)
-I like to use a small ice cream scoop to make uniform cookies, but I’d say it’s about 1 to 1.5 inch balls of dough.
-Place in oven for 8-10 minutes
-Allow cookies to rest on the cookie sheet for 5 minutes after coming out of the oven, then move to a cooling sheet.
FTC Disclaimer: This is not a sponsored video. All opinions are my own.