COOKIES - CHOCOLATE CHIP SUPREME COOKIES

Makes 3 dozen

½ cup shortening [I use butter]

½ cup butter or margarine, softened [I use butter]

¾ cup firmly packed dark brown sugar

¾ cup granulated sugar

2 large eggs

1 (3.4-oz.) package vanilla instant pudding mix

1 tablespoon vanilla extract

2¼ cups all-purpose flour

1 tablespoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

1 (12-ounces) or 2 cups semisweet chocolate morsels

1½ cups chopped pecans

1 cup uncooked quick-cooking oats

Beat shortening and butter at medium speed with an electric mixer until mixture is creamy; gradually add sugars, beating well.  Add eggs, beating until blended.  Add pudding mix and vanilla; beat until blended.

Combine flour and next 4 ingredients.  Gradually add to butter mixture, beating until blended.  Stir in morsels, pecans, and oats.

Shape dough into 1 1/2 –inch balls; place on lightly greased baking sheets, and press to 1-inch thickness.

Bake at 375F for 10 to 12 minutes.  Remove cookies to wire racks to cool.

MY NOTE: (1) I use all butter and no shortening (2) Light brown sugar works fine (3) Old-fashioned oats give the cookies a chewier texture (4) I make 1-inch balls for the cookies and this recipe makes about 4 dozen cookies.

From Southern Living: 40 Years of Our Best Recipes.