Oatmeal Chocolate Chip Pudding Cookies
Take your cookie game to the next level with these irresistible Oatmeal Chocolate Chip Pudding Cookies! Infused with the magic of instant vanilla pudding mix, these soft and chewy cookies boast a melt-in-your-mouth texture that sets them apart from the rest. Packed with hearty rolled oats, gooey semi-sweet chocolate chips, and optional chopped nuts for added crunch, they strike the perfect balance between sweetness and heartiness. With just 15 minutes of prep time and a golden bake in under 10 minutes, these cookies are perfect for busy bakers looking to whip up a crowd-pleasing treat. Whether you enjoy them fresh out of the oven or tucked into an airtight container for a week of indulgence, these oatmeal pudding cookies are guaranteed to be a hit! Keywords: Oatmeal Chocolate Chip Pudding Cookies, soft and chewy cookies, pudding mix cookies, easy oatmeal cookies, chocolate chip treats.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup light brown sugar, packed
- 0.5 cup granulated sugar
- 2 units large eggs
- 2 teaspoons vanilla extract
- 1 package instant vanilla pudding mix (3.4 oz package)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 cups rolled oats
- 1.5 cups semi-sweet chocolate chips
- 0.5 cup chopped nuts (optional, such as walnuts or pecans)
Instructions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats for easy cleanup.
In a large mixing bowl, cream together the butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes. Use a handheld mixer or stand mixer fitted with a paddle attachment for best results.
Beat in the eggs one at a time, followed by the vanilla extract, ensuring everything is well combined.
Add the instant vanilla pudding mix to the wet ingredients and mix until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the rolled oats, chocolate chips, and chopped nuts (if using) with a spatula until evenly distributed.
Scoop heaping tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. For uniform cookies, use a cookie scoop.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will set as the cookies cool.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to wire racks to cool completely.
Serve the cookies warm or store them in an airtight container at room temperature for up to one week. Enjoy!
Nutrition Facts
Calories |
271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 127 mg | 6% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 21.5 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 18 mg | 1% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 64 mg | 1% | |
*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.
