INGREDIENTS:

12 oz. pkg. chocolate chips
2 1/4 c. unsifted flour
1 tsp. baking soda
1 c. butter
1/4 c. sugar
3/4 c. light brown sugar, firmly packed
4 oz. pkg. Jello instant pudding
1 tsp. vanilla
2 eggs

DIRECTIONS:

Mix flour with baking soda. Combine butter, the sugar, pudding mix and vanilla in a large bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in chips. Batter will be stiff. Drop rounded measuring teaspoonfuls onto an ungreased cookie sheet. Bake at 375 degrees for 8 to 10 minutes.

INGREDIENTS:

3 c. oats
1 1/2 c. all-purpose flour
1 c. brown sugar
1 c. white sugar
1 egg
1 (12 oz.) pkg. chocolate chips
1 tsp. vanilla
1 c. shortening
1/4 c. water
2 tbsp. baking powder

DIRECTIONS:

Mix all together. Dough will be very stiff (easier to squeeze together with hands). Roll into balls and flatten on ungreased cookie sheet. Bake in 350 degree oven. For chewy cookies, remove from oven just as cookies begin to brown. For crisp cookies, brown evenly.

INGREDIENTS:

1 1/2 c. white sugar
1 1/2 c. brown sugar
2 c. shortening
3 eggs
2 tsp. hot water
2 tsp. vanilla
3 c. flour
2 tsp. baking soda
1 tsp. salt
4 c. rolled oats
1 (12 oz.) pkg. chocolate chips

DIRECTIONS:

Cream together sugar and shortening. Beat in eggs, water and vanilla. Stir in remaining ingredients. Drop by teaspoonful on ungreased cookie sheets. Bake at 350 degrees until nicely browned.