How to Make
Chocolate Chip Oatmeal Cookies

1. Preheat oven to 350°F.
2. In a stand mixer, cream butter and sugars until light and fluffy (5 - 7 minutes on medium).
3. Beat in eggs and vanilla 3 - 5 minutes on medium.
4. In another bowl whisk oats, flour, dry pudding mix, baking soda and salt; gradually beat into creamed mixture just until combined. Stir in chocolate chips.
5. Line cookie sheets with parchment paper and drop dough by tablespoonfuls onto baking sheet about 1” apart, flattening slightly. Cook at 350°F until lightly browned, approximately 10 - 12 minutes.

Note

This can also be done in an air-fryer at 325°F for 8 - 10 minutes.

How to Make
Dad's Oatmeal Crisps

1. Combine dry ingredients then add egg, melted margarine and vanilla and mix until combined.
2. Put dough in the fridge to chill (20 minutes or so).  Form into balls, place on baking sheet and press down. Approximately 12 cookies per sheet ... leave space in between cookies because these will spread.  Bake at 350℉ for 10 minutes.

How to Make
Double Chocolate Banana Bread

1. Pre-heat the oven to 350°F . Spray a 9 x 5 loaf pan with nonstick spray.
2. In a large bowl, mash the bananas. Then whisk in the brown sugar, melted butter, vanilla and egg. Sift in the salt, flour, baking soda and cocoa powder; stir the batter with a wooden spoon until well incorporated. Gently stir in the semi-sweet chocolate chips.
3. Spread the batter into the prepared pan; then, evenly sprinkle the milk chocolate chips.
4. Place in the oven and bake for 50 to 55 minutes, or until a toothpick inserted in the middle of the bread comes out clean.
5. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve.

How to Make
The Ultimate Salted Chocolate Chunk Cookie

1. Preheat the oven to 450°F.
2. Lightly spoon flour into dry measuring cups; level with a knife. Whisk together flour, baking soda, baking powder, and salt.
3. Beat butter and sugars with an electric mixer at medium speed, occasionally scraping down sides of the bowl, until light and fluffy, 2-3 minutes. Add eggs and vanilla; beat until pale, 4-5 minutes. Reduce mixer speed to low and gradually add flour mixture until just blended. Fold in chocolate chunks using a rubber spatula.
4. Scoop dough into even portions (2 tablespoons each) and arrange 2 inches apart on 2 parchment paper-lined baking sheets (maximum of 6 cookies per sheet). Sprinkle cookies with flaky salt and refrigerate sheets until dough is firm to touch, 10 minutes.
5. Bake at 450°, rotating baking sheets halfway through cooking, until just golden brown around the edges, 6-7 minutes. Let cool on baking sheets for 5 minutes, then transfer to a cooling rack. Repeat process with remaining dough.