Recipe by A. L.

Soft and Chewy Chocolate Chip Cookies (Oil-Based)

Parve Parve
Easy Easy
8 Servings
Allergens
30 Minutes
Diets

Ingredients

Soft and Chewy Chocolate Chip Cookies

  • 3/4 cup oil

  • 1 cup Haddar Brown Sugar

  • 1/2 3.5-ounce (100-gram) box vanilla pudding mix

  • 2 eggs

  • 1 teaspoon vanilla extract

Directions

1.

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

2.

Mix oil, sugar, and pudding mix in a bowl with a fork, then add the eggs and vanilla. Add the flour with the salt and baking soda on top and give it a little mix before incorporating it into the dough.

3.

Add the chocolate chips and shape into balls.

4.

Bake for 10 minutes.

Notes:

Use an airtight container or resealable bag. Cookies stay fresh for up to three to five days at room temperature or up to one week in the fridge. These can be frozen for two to three months. Thaw at room temperature to retain crispness.

Tip: Place a piece of parchment between layers to prevent sticking.
Make sure cookies are completely cooled before storing to avoid trapping steam, which can make them soggy.

Credits

Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

Soft and Chewy Chocolate Chip Cookies (Oil-Based)

Please log in to rate

Reviews

When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.

Subscribe
Notify of
2 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Shaindy
Shaindy
4 months ago

can I use instant vanilla pudding?

Goldy Admin
Admin
Reply to  Shaindy
4 months ago

That should be fine.