Prep 10 mins
Cook 13 mins
There's something about pudding in the mix that makes cookies extra tasty. This recipe is my variation of the one found on the Quaker Oats lid. Even though they are baked, use instant pudding. Use this as a base and play with it! I've made these with chocolate pudding and some cocoa in the mix and they were just as good! BTW, I use my PC medium cookie scoop for these cookies. :o)
- 1 1⁄2 cups flour
- 3 cups oats
- 1⁄2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 cup butter, softened
- 3⁄4 cup brown sugar, packed
- 1⁄2 cup white sugar
- 1 (3 1/2 ounce) box vanilla instant pudding mix
- 2 eggs
- 2 teaspoons vanilla
- 2 cups chocolate chips
- Preheat oven to 350 degrees. In a medium bowl mix together the flour, oats, cinnamon, and baking soda. Set aside.
- In mixing bowl cream butter and both sugars. Add pudding mix, eggs, and vanilla; mix thoroughly.
- Add the flour mixture to the creamed ingredients and again mix well.
- Add chocolate chips, mixing by hand.
- Drop by heaping tablespoonfuls (or medium cookie scoop) onto ungreased cookie sheets and bake for 11-13 minutes--but mine take 15 minutes. Check them after the minimum time! When done, they will be light golden brown on the edges. They will 'set up' while they cool. Let cool on cookie sheets for 3-4 minutes before moving to racks to cool completely.
Very good cookie recipe. I needed a cookie that was a little healthier, or at least had more fiber so wanted to try this one out. I have previously made similar recipes using hte pudding mix, but without the oatmeal that my family likes. As with those, these stay soft, and the chocolate pudding mix I used helped to disguise the oatmeal from my daughter. I added 1/4 t of salt as I was using unsalted butter, but otherwise made the recipe as directed. Very good, the cookies stayed soft and they had a nice chocolaty flavor with the chocolate pudding mix. The only thing I would do differently in the future would be to leave the cinnamon out, but that is a personal preference only.