3/4 c. sugar
3/4 c. firmly packed brown sugar
1/4 c. vegetable oil
1 tsp. vanilla
2 egg whites or 1 whole egg
5 1/2 oz. pkg. chocolate fudge pudding & pie filling mix (6 serving size, not instant)
8 oz. (1 c.) sour cream
2 c. flour
1 1/2 c. rolled oats
1 tsp. baking soda
1/2 tsp. salt
2 c. chopped pecans
12 oz. pkg. (2 c.) semi-sweet chocolate chips

In large bowl, combine sugar, brown sugar, oil, vanilla, egg whites, pudding mix and sour cream at low speed until moistened; beat 2 minutes at medium speed. Add flour, oats, baking soda and salt; mix at low speed until blended. By hand, stir in pecans and chocolate chips.

Drop by rounded tablespoons 2 inches apart onto greased cookie sheets. Bake in preheated 375 degree oven 6-7 minutes or until set. Cool 1 minute before removing from cookie sheets. Yield 5-6 dozen.

Note: If dough is too soft, refrigerate about 1 hour for easier handling or stir in an additional 1/4 cup flour.