Oatmeal Chocolate Chip Pudding Cookies - cooking recipe

Ingredients

1/2 cup shortening (Crisco is best)
1/2 cup butter (no subsitutions please)
3/4 cup firmly-packed brown sugar
3/4 cup white sugar
2 large eggs
1 (3 1/2 ounce) package vanilla instant pudding mix
1 tablespoon vanilla
2 1/4 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
1 1/2 cups chopped pecans or 1 1/2 cups walnuts
1 cup quick-cooking oats (uncooked)

Preparation

Set oven to 375 degrees.
Lightly grease baking sheets.
In a bowl, beat shortening and butter at medium speed with an electric mixer, until creamy; gradually beat in sugars, beating well.
Add in the 2 eggs; beat until blended, then mix in the pudding mix and vanilla.
In another bowl, combine the flour, and the next 4 ingredients.
Gradually add to the butter/egg mixture, beating until blended.
Stir in the chocolate chips, nuts and oats.
Shape the dough into 1-1/2-inch balls.
Place on a cookie sheet, leaving enough space between the balls.
Press the balls to 1-inch thickness (the bottom of a glass works well for this).
Bake for 10-12 minutes.
Remove cookies to wire racks.