1 Cup + 2 TBS Flour
1/2 Cup White Sugar
1/2 Cup Packed Dark Brown Sugar
1 Heaping TBS Instant Pudding Powder (Banana Recommended)
1/4 TSP Salt
1/2 Cup Melted Butter (Unsalted)
1 Large Egg
1 - 2 Caps Vanilla (Or Bakers) Extract
1/2 Cup Old Fashioned Rolled Oats
1 Cup Chocolate Chips
1 TSP Cinnamon Sugar
Turn on your oven, and set to 375 f
In a large mixing bowl, combine:
Flour, sugars, pudding powder, salt, oats.
Stir around with a large silicone spatula.
Melt the butter on stovetop over medium heat. As the butter begins to melt, pour in the vanilla, and cinnamon sugar. Once incorporated and melted, take it over to the dry mix.
Combine dry ingredients and butter mix thoroughly, giving the butter a moment to cool. Add in the Egg, and mix around until incorporated.
Mix in the chocolate chips. If more than a cup happens to fall in….oh no.
Prepare a baking sheet with parchment paper, or with a silicone sheet. Portion out the cookie dough. I tend to use about a 1/4 cup of dough, loosely measured. Take the dough in your hands and roll it a bit, then flatten it out slightly to create a discus like cookie. Slightly bigger in the middle, tapering out to the edges. I use gloves for this bit, it helps prevent the dough from sticking.
After the sheet is filled, place into the oven. Depending on your oven, you’ll be cooking from 12–17 minutes. The cookies will firm up after you’ve removed them from heat, and you should be left with a crunchy edge, and softer interior.