Oatmeal Caramel or Butterscotch Pudding Cookies
Indulge in the ultimate chewy and flavorful treat with these Oatmeal Caramel or Butterscotch Pudding Cookies! Perfectly soft and infused with the rich, buttery sweetness of either caramel or butterscotch, these cookies combine the hearty texture of old-fashioned rolled oats with a secret ingredient—instant pudding mix—that ensures every bite is moist and tender. A hint of cinnamon adds a warm spice, elevating the flavor to irresistible levels. Easy to make in under 30 minutes, these cookies are ideal for sharing (or keeping all to yourself!). Whether you're craving a comforting dessert or looking for an impressive addition to your next cookie platter, these oatmeal pudding cookies are guaranteed to be a crowd-pleaser.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 0.5 cup granulated sugar
- 1 box instant caramel or butterscotch pudding mix (3.4 oz box)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 2 cups old-fashioned rolled oats
- 1.5 cups caramel chips or butterscotch chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the pudding mix to the creamed mixture and mix until well incorporated.
Beat in the eggs, one at a time, followed by the vanilla extract.
In a separate medium mixing bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the rolled oats and the caramel or butterscotch chips until evenly distributed throughout the dough.
Scoop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are lightly golden and the centers look set but still soft.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
6458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.9 g | 372% | |
| Saturated Fat | 170.0 g | 850% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 925 mg | 308% | |
| Sodium | 4717 mg | 205% | |
| Total Carbohydrate | 901.1 g | 328% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 570.0 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 768 mg | 59% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 1848 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
