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    You are in: Home / Recipes / Oatmeal Caramel (Or Butterscotch) Pudding Cookies Recipe
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    Oatmeal Caramel (Or Butterscotch) Pudding Cookies

    Oatmeal Caramel (Or Butterscotch) Pudding Cookies. Photo by Deb's Recipes

    1/4 Photos of Oatmeal Caramel (Or Butterscotch) Pudding Cookies

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    Total Time:

    Prep Time:

    Cook Time:

    51 mins

    40 mins

    11 mins

    Kittencalskitchen's Note:

    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.

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

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    Ratings & Reviews:

    • on December 05, 2010


      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!

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    • on December 08, 2008


      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*

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    • on April 19, 2008


      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!

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    Read All Reviews (9)


    Nutritional Facts for Oatmeal Caramel (Or Butterscotch) Pudding Cookies

    Serving Size: 1 (1500 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1714.0
    Calories from Fat 901
    Total Fat 100.1 g
    Saturated Fat 52.6 g
    Cholesterol 227.7 mg
    Sodium 1215.4 mg
    Total Carbohydrate 194.3 g
    Dietary Fiber 12.2 g
    Sugars 123.4 g
    Protein 22.0 g

    The following items or measurements are not included:

    butterscotch pudding mix

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