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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.
I just cleaned up after making and sampling the cookies. I didn’t have any choc. chips of any kind so I used caramel bits. french vanilla pudding and old fashioned oats. They turned out great. Oh’ and the 1 tsp of cinnamon was just right.
I don’t see cinnamon in the ingredient list for your oatmeal pudding cookies
but instructions include cinnamon ?? Oh well I;m going to try them anyway with maybe 1 tsp. of it. I’ll let you know how they turn out.
Please fix this site!! The ingredients aren’t showing up and these are my husband’s FAVORITE cookies and his birthday is tomorrow and these are the only thing he has asked for!!!
Now these look good! I havent tried the white chocolate pudding flavor. But I have had the coconut cream pudding flavor (which contains tiny bits of coconut inside the mix-smells great) with sweetened coconut and white chocolate chips and the flavor combo is the bomb. So Im gona try it in this recipe with the oatmeal. Thank you!
Made the dough for these yesterday, but cut back on the sugars a tiny bit. Also, I used old fashioned oats, since I prefer their heartiness to that of quick cook. I chilled the dough 2hrs, then baked hall the dough. They turned out great! I baked another dozen tonight; my husband is spoiled and likes his cookies warm from the oven…what can I say? I was afraid that the remaining dough might be dry, since oatmeal will draw moisture, but that was not the case. These were just as moist and chewy tonight as they were last night. This recipe has replaced my favorite one from Quaker!
That’s why I love the pudding – it makes them so soft no matter what! I’m so glad you liked them, and that they work with old fashioned oats. I go back and forth between using those and instant, but I prefer those!
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