Oatmeal Pudding Cookies

Total Time
2hrs 8mins
Prep
2 hrs
Cook
8 mins

These cookies are *fabulous*. They bake out crispy around the edges and soft in the middle--they are just the perfect texture! Have fun with this recipe and try different flavors of pudding mix. Butterscotch is good, coconut cream works well also just add in shredded coconut to the batter. Plan ahead, the cookie batter needs to chill for a minimum of 2 hours before baking.

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Ingredients

Nutrition

Directions

  1. Grease a large cookie/baking sheet.
  2. In a large bowl cream together the shortening, butter with brown and white sugar until smooth and fluffy.
  3. Add in eggs and vanilla and mix until thoroughly combined then add in pudding mix and beat until thoroughly combined.
  4. In a small bowl mix together flour with baking soda, pinch salt and cinnamon; add to the creamed mixture and mix until combined.
  5. Stir in oats until combined, then stir in nuts.
  6. Chill dough for 2 hours or up to 24 hours in refrigerator.
  7. Drop by heaping teaspoonfuls onto cookie sheet.
  8. Bake at 350°F for 8 minutes or until edges are light golden brown (do not over bake).
  9. Cool on wire racks.
Most Helpful

4 5

Just made the cookies and just like otherrs have said MOIST AND TASTy Left in about 8minand let finis baking on sheets

yummmmmmmmmmm. didn't chill at all (no time) and they still came out great. thanks!

5 5

Fabulous cookies! I almost didn't let them chill for the full 2 hours, but I've never had a Kitten method go wrong, and I'm glad I listened. These spread perfectly and have a wonderful chewy center with that touch of crunch when you bite them. I used chocolate pudding, which is to die for with the cinnamon... I used a generous 2 teaspoons. I didn't have nuts or choco chips, so I left them out. I might add a touch of peanut butter next time, as that with the chocolate pudding could possibly be cookie heaven...