Pudding Oatmeal Cookies
Sink your teeth into these soft, chewy Pudding Oatmeal Cookies, a delightful twist on the classic treat! Made with instant vanilla pudding mix, these cookies boast an irresistibly moist texture that pairs perfectly with the hearty bite of old-fashioned rolled oats. The warmth of optional cinnamon adds a cozy flair, while the choice of sweet raisins or melty chocolate chips lets you customize each batch to your liking. Ready in just 27 minutes, these simple yet indulgent cookies are perfect for everyday snacking or sharing at gatherings. With golden edges and tender centers, they're sure to become a household favorite. Try these quick and easy homemade oatmeal cookies today for a treat that's packed with flavor and comfort.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.75 cup light brown sugar
- 0.25 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 package instant vanilla pudding mix (3.4 oz)
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 teaspoon ground cinnamon (optional, for extra flavor)
- 2 cups old-fashioned rolled oats
- 1.5 cups raisins or chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy (about 2-3 minutes) using a hand or stand mixer.
Beat in the eggs one at a time, followed by the vanilla extract. Mix well until fully incorporated.
Add the instant vanilla pudding mix to the wet mixture and beat again until evenly combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon (if using).
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Add the rolled oats and your choice of raisins or chocolate chips to the dough. Stir until the mix-ins are evenly distributed.
Using a cookie scoop or tablespoon, drop rounded cookie dough balls (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may still look slightly underbaked, but they will set as they cool.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.9 g | 11% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 162 mg | 7% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 17.5 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 124 mg | 3% | |
*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.
