Choconut Chippers and Suzy Homemaker

Suzy Homemaker

So today I turned into Suzy Homemaker for a few hours.  As I’ve mentioned before, I do not cook often.  I used to love to bake, but since I’ve had problems with high blood sugar I do not find it as fun to bake since I should not be eating it.  But, my oldest son is leaving tomorrow and moving to the West Coast.  I am not thrilled about this.  I’m going to miss him terribly.  But, somewhere in the middle of the night last night, I woke up thinking that I needed to make him homemade cookies for the road.  Nothing is better on a long road trip than homemade cookies.  And it will give him a little something to remind him of me.


I made both Nestle Chocolate Chip Cookies and Choconut Chippers.  I have not made Choconut Chippers in eons.  In fact, it’s been so long that my 12-year old didn’t know what they were.  But this is also what came to mind in the middle of the night, so I knew this is what I had to make.  I do not remember where I got this recipe.  I believe it is in my youngest sister’s handwriting.  I thought you might enjoy it as well so I am sharing it with you.  They are very moist and yummy.  The pudding makes them pudding-like on the inside.  And they are pretty low-fat as far as cookies go.

Choconut Chippers

3/4 c. sugar

3/4 c. firmly packed brown sugar

1/4 c. oil

1 t. vanilla

2 egg whites or 1 whole egg

5 oz. pkg of chocolate fudge pudding and pie filling (6 serving size, NOT instant)

8 oz. carton of sour cream (I use light or fat-free)

2 c. self rising flour

1 ½ c. rolled oats

2 c. chopped pecans

12 oz. pkg semi-sweet chocolate chips

Heat oven to 375F.  Lightly spray cookies sheets.  In large bowl, beat together at low speed, sugar, brown sugar, oil, vanilla, egg, pudding mix, and sour cream until moistened.  Beat 2 minutes more at medium speed.  Lightly spoon flour onto measuring cup and level off.  Add flour and oats and mix at low speed until blended.  By hand, stir in pecans and chocolate chips.  Drop by rounded tablespoons,  2” apart onto greased cookie sheets.

Bake at 375F for 6-8 minutes or until set.  Cool 1 minute before removing from cookie sheets.  Makes 5-6 dozen.

On another note… it’s been snowing all day.  The ground is too warm for it to stick, but it is still beautiful coming down.  And the Rosemary is blooming.