Hey, look! A field full of cookies!
You can have plain old chocolate chip cookies anytime, but how do you make them a little more interesting? Easy: Pump up the vanilla, the obvious yin to chocolate's yang.
I use a triple shot of vanilla in this cookie: ground up Nilla Wafers, instant vanilla pudding mix, and extra vanilla extract. Throw in some mini semi-sweet chocolate chips, and you've got a great little cookie with great big flavor.
2 sticks butter
2 1/4 cups dark brown sugar
2/3 cup milk
2 1/2 tablespoons vanilla
1 ounce instant vanilla pudding mix
1 cup finely ground Nilla Wafers
1 1/2 cups flour
1 1/2 cups mini chocolate chips
4 cups oatmeal
1 teaspoon baking soda
1/2 teaspoon salt
- In your Kitchen Aid or a large mixing bowl, cream together the creamables.
- In a small bowl, combine the wet ingredients. Whisk together the wet ingredients and add to the creamables. Mix together until smooth.
- In another large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed. Slowly add the dry ingredients to the creamables and wet ingredients. Mix until evenly combined.
- Preheat oven to 350º.
- Shape dough into balls—about 2 tablespoons each. Place chilled dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
- Bake at 350º for 10-12 minutes or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.