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These Oatmeal Pudding Cookies are made with oats and instant pudding mix to add a ton of flavor as well as enhance the soft and chewy texture! These cookies are so easy to make and they stay soft for DAYS!
Easy Oatmeal Pudding Cookies
Cookie recipes like this one are so of my favorite because they are pudding cookies! This recipe uses instant pudding mix which adds flavor and softness to a cookie recipe. You can use any flavor pudding mix but I prefer using vanilla, white chocolate, or cheesecake flavor pudding to fit this recipe the best. Instant pudding makes for a softer cookie with a great texture. I am a big fan of them and you will be too!
I have lots of favorite oatmeal cookie recipes but this one is such a classic – it tastes like the ones you get at the store but better – and softer. Plus you can freeze them and add any kinds of chocolate chips. These have a wonderful nice flavor and are crispy on the outside and soft on the inside. You’re going to love this cookie recipe!
Ingredients Needed
- Butter: Always make sure it’s softened butter. I always use unsalted butter!
- Sugars: You’ll want a combination of Light Brown Sugar and Granulated Sugar (white sugar)
- Instant Vanilla Pudding Mix: Be sure to use INSTANT not cook ‘n serve pudding mix. I have not tested this recipe with sugar free pudding, so use regular.
- Oats: Need oats for an amazing oatmeal cookies; I used quick cooking oats. If you only have rolled oats (old fashioned oats) you can make your own quick oats!
- Regular and White Chocolate Chips: You can really use any kind of chocolate chip that you’d like!
How to make Oatmeal Pudding Cookies
- Mix all purpose flour, baking soda, cinnamon, and salt in a medium bowl. Set the flour mixture aside.
- In the bowl of an electric mixer fitted with the paddle attachment (or a large bowl with a hand mixer), combine butter and sugars until creamy. Add pudding and mix until combined. Add the large eggs and vanilla and beat well.
- Add the dry ingredients to the sugar mixture and mix until combined. Stir in the oats and chips.
- Drop cookie dough balls by tablespoonfuls onto your prepared baking sheets. I like to use a 2 tablespoon sized ice cream scoop for this so the cookies will all be the same size. I pressed 2-3 chips on the top of the cookies, for presentation. This is optional!
- Bake about 9-11 minutes or until light golden brown around the edges and no longer glossy. Cool five minutes and then remove to a wire rack to cool completely.
Expert Tip
- Chocolate chips are a staple in this recipe, but you can substitute them for 1 cup raisins and make the best oatmeal raisin cookies you’ve ever eaten!
- With pudding cookies it’s always important to remember that you are not adding prepared pudding. Always add the dry powder straight from the package.
- Store these in an airtight container for up to a week. Store extras in the freezer for up to 3 months.
FAQs
You can freeze them! Freeze them in an airtight container for up to 3 months.
Oatmeal Pudding Cookies Recipe
Ingredients
- 1 cup (226g) unsalted butter , softened
- 1 cup (200g) packed brown sugar
- ½ cup (100g) granulated sugar
- 1 package (3.4-3.9 ounce size) instant vanilla pudding mix (see note)
- 2 large eggs
- 1 teaspoon vanilla
- 1 ½ cups (186g) flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 3 cups (240g) quick cooking oats
- 1 cup (170g) chocolate chips (see note)
Instructions
- Preheat oven to 350°. Line your baking sheets with parchment paper.
- Mix flour, baking soda, cinnamon, and salt in a medium bowl. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until creamy. Add pudding and mix until combined. Add the eggs and vanilla and beat well. Add the dry ingredients and mix until combined. Stir in the oats and chips.
- Drop by tablespoonfuls onto your prepared baking sheets. I like to use a 2 tablespoon sized ice cream scoop for this so the cookies will all be the same size. I pressed 2-3 chips on the top of the cookies, for presentation. This is optional!
- Bake 10-12 minutes. Cool five minutes and then remove from pan to cool completely.
Recipe Notes
- Be sure to use instant pudding mix, not cook ‘n serve. This recipe has not been tested with sugar-free pudding. Use a regular 3.4-3.9 ounce box of instant pudding, the mix not the pudding.
- You can use vanilla, cheesecake, or white chocolate flavor pudding mix.
- Add in up to 1 cup any kind of chocolate chips or white chocolate, or use raisins or nuts.
It WAS a pepperminty year, wasn’t it? I got the cookies from The Sweets Life and Green N Chocolate, so I was super pepperminted as well, not that I would EVER complain about that 😉 Glad you enjoyed the cookies, and yours look amazing as well!
Thanks Tiffany! SOOOO good. So funny we had two of the same peeps!
LOL that ecard is hilarious, I can totally relate 😀 I would eat all of these cookies myself too!! Yum 🙂
Thanks Kristi!
Thank you SO SO much for sending these to me, they were DELICIOUS! In fact, I couldn’t wait for you to post the recipe so that I could make them myself again soon! Thanks!! xoxo
I’m glad you liked them Kelly! I was a little worried…not at all skinny, lol!
These look SO good! I just saved them to my Zip List box (and that’s how you KNOW I’m really planning on making them 😉 Oh– and pinned too, of course 😀
Well, I hope you like them! I need to do that more… 🙂
Love how you added oatmeal to pudding cookies! Oatmeal cookies are my favorite, so I can only imagine how quickly I would devour these! 🙂
I’m glad I had to mail them. Otherwise I would have eaten them all!
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