Oatmeal Pudding Cookies
Soft, chewy, and wonderfully flavorful, these Oatmeal Pudding Cookies are a delightful twist on a classic treat. Infused with the subtle creaminess of instant vanilla pudding mix, these cookies achieve an irresistibly tender texture that’s perfect for any dessert lover. A blend of old-fashioned rolled oats, warm cinnamon, and a touch of vanilla create layers of comforting flavor, while optional add-ins like raisins or chocolate chips provide a customizable sweet bite. Ready in under 30 minutes, these quick and easy cookies are ideal for busy bakers craving homemade goodness. Enjoy them fresh from the oven or store them for a week of snackable joy!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 package (3.4 ounces) instant vanilla pudding mix
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 2 cups old-fashioned rolled oats
- 0.75 cup raisins or chocolate chips (optional)
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 the butter, granulated sugar, and brown sugar together until light and fluffy. This should take about 2-3 minutes with an electric mixer on medium speed.
Add the instant vanilla pudding mix, eggs, and vanilla extract to the bowl. Beat until well combined.
In a separate mixing bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Stir in the rolled oats and raisins or chocolate chips (if using) using a spatula or wooden spoon.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers may look soft, but they will firm up as the cookies cool.
Let the cookies cool on the baking 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 |
183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 92 mg | 4% | |
| Total Carbohydrate | 23.9 g | 9% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 12.8 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 18 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 89 mg | 2% | |
*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.
