1 1/4 c. unsifted all-purpose flour
1 tsp. baking soda
1 c. butter, softened
1/4 c. granulated sugar
1/4 c. firmly packed light brown sugar
1 (4 serving size) pkg. coconut cream Jello brand INSTANT pudding and pie filling
2 eggs
3 1/2 c. quick-cooking rolled oats
1 c. finely chopped pecans
Pecan halves

Mix flour with baking soda. Combine butter, the sugars and pudding mix in a large bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; then stir in oats and the finely chopped pecans (batter will be stiff). Drop by rounded measuring teaspoons onto ungreased baking sheets, about 2 inches apart and top each cookie with a pecan half. Bake at 375 degrees for 10 to 12 minutes. Makes 5 dozen.