Prep 15 mins
Cook 12 mins
If you like the chocolate chip cookies with the pudding in them (Chocolate Chip Pudding Cookies) you should try these too. They are the best oatmeal cookies I have ever had. So soft and yummy! I usually use butterscotch pudding. If I use the vanilla pudding, I put butterscotch chips in them instead of raisins.
- 1 1⁄4 cups flour
- 1 teaspoon baking soda
- 1 cup butter, softened
- 1⁄4 cup granulated sugar
- 3⁄4 cup firmly packed brown sugar
- 1 (3 1/2 ounce) packagejell-o vanilla instant pudding mix
- 2 eggs
- 3 1⁄2 cups quick-cooking rolled oats
- 1 cup raisins (optional)
- Mix flour with baking soda.
- Combine butter, the sugars and pudding mix in a large mixing bowl.
- Beat until smooth and creamy.
- Beat in the egg.
- Gradually add flour mixture, then stir in oats and the raisins.
- Drop rounded teaspoonfuls on ungreased baking sheet.
- Bake at 375°F about 10-12 minutes.
- Other flavor pudding mixes can be used.
These cookies were AWESOME! I used butterscotch flavoured pudding and they were good and not too overly sweet. The whole family loved them and I am going to use them for my bake exchange tomorrow night!
WOW! Delicious! These cookies are so chewy and flavorful! I put in a cup of semisweet chocolate chips along with the raisins. YUMMY!!! Thanks so much!
We love these cookies! I got this same recipe from "A Mormon Cookbook". We just made these again using 1/2 margarine and 1/2 applesauce in place of the butter and sugar-free instant pudding mix, and they still turned out wonderfully. In response to one of the previous reviews, mine always turn out very soft (in fact, too soft for my DH who prefers crispy cookies that he can dunk, lol). You can also add a little cinnamon to the mix to change the flavor a bit, also.