Oatmeal Caramel (Or Butterscotch) Pudding Cookies

Total Time
51mins
Prep 40 mins
Cook 11 mins

Just wait until you taste these cookies! the butterscotch or caramel pudding gives these cookies a fantastic flavour and texture. You can use instant or regular, large (6-ounce) or small (3-ounce) box and butterscotch OR caramel pudding mix! Plan ahead, this dough needs to be chilled for 30 minutes before shaping and baking. Yield amount is only estimated.

Ingredients Nutrition

Directions

  1. Prepare a cookie sheet with parchment paper or line with foil and spray with non-stick cooking spray.
  2. In a large mixing bowl, stir together melted and cooled butter, both sugars, pudding mix and both extracts; stir well to combine.
  3. Stir in eggs and water; mix well to combine.
  4. In another bowl, mix together the oatmeal, rolled oats, coconut, flour, baking soda, and salt; mix to combine.
  5. Mix the dry mixture into the egg/butter mixture; stir well to combine.
  6. Fold in baking chips and pecans.
  7. Chill the dough for about 30 minutes.
  8. Set oven to 350 degrees.
  9. Remove from fridge, and shape into large balls (about 2 tablespoons each).
  10. Place on prepared baking sheet, and press down the dough slightly.
  11. Bake for 11-13 minutes, or until JUST set and golden brown around the edges.
Most Helpful

5 5

This recipe was amazing and so easy to do- I read all the reviews and followed the directions precisely but when i cooked them mine kept coming out really flat/greasy/runny. i tried turning the oven temp down but that hardly helped. after adding another 1/2 cup of flour they're starting to look like normal cookies now :) so delicious!

5 5

Delicious! I love butterscotch and these cookies definitely deliver a big butterscotch flavor. I used (2) 3.5 oz boxes of cook-and-serve butterscotch pudding and made the same changes that Deb's Recipes did. I used an 11 oz. pkg. of butterscotch chips and no chocolate chips, and I used 2 cups of flour and left out the 1 cup rolled oats. Also, I chilled the dough overnight in the refrigerator. These cookies were a big hit on my holiday cookie tray. *Made for the Cookathon for Kittencal*

5 5

I have to put these in the freezer soon or else they will all be eaten!They are so moist and delicious!I made a few changes to this recipe for my own preferences.I used whole wheat flour,white chocolate chunks instead of butterscotch and maple syrup because I did not have maple extract.I also omitted salt and pecans.I left them in for 11 minutes which made them nice and soft.I don't like a crispy cookie.Thanks for the great recipe!