I found this oatmeal pudding cookies recipe in a magazine that I get monthly. Anything with instant pudding in the mix is usually delicious, so I had to give it a try. After doing a Google search, I also found the recipe here. I modified it slightly but didn’t stray too far off from the original recipe.
Mike got me a KitchenAid standing mixer for Christmas. That’s what is causing my sudden urge to become a baking machine. I never knew what the hype was about a standing mixer until I got to experience it for myself. I love it!
Oatmeal Pudding Cookies Recipe
- 1 1/4 cups unsifted flour
- 1 tsp. baking soda
- 1 cup butter, softened
- 1/4 cup granulated sugar
- 1 cup chocolate chips (I used some white chocolate chips)
- 3 1/2 cups quick cooking oats
- 1 package chocolate instant pudding
- 2 eggs
- 3/4 cup packed brown sugar
- Preheat oven to 375 degrees.
- Combine flour and baking soda.
- Mix butter, sugar, brown sugar, and instant pudding mix in a large bowl. Beat until creamy.
- Beat in eggs.
- Gradually add flour mixture.
- Stir in oats and chocolate chips.
- Batter will be stiff. Drop by rounded teaspoons onto an ungreased baking sheet about 2 inches apart.
- Bake for 8-10 minutes.
Makes about 4 dozen small cookies.
The stiff batter kind of threw me for a loop on this one. The cookies don’t spread out much while baking, and pretty much remain the same shape. The original recipe called for vanilla instant pudding. I used chocolate because that’s what I had in the house. I think I would use vanilla next time. Since these Oatmeal Pudding Cookies are so small they are bite-sized and fun to eat. The flavor is not overly sweet, which I prefer. The texture is a little crunchier than I like in a cookie. I think I might use fewer oats next time.
Overall I liked the Oatmeal Pudding Cookies and received good feedback from others, as well.