Oatmeal Pudding Cookies are a delightful treat that combines chewy oats, sweet chocolate chips, and a hint of vanilla pudding for extra softness. The cookies are perfect for any occasion, making them a must-try for cookie lovers.
If you find yourself short on butter, using all margarine can work just fine, though it may alter the flavor slightly. For those with egg allergies, a flaxseed or chia seed mixture can serve as a great substitute. Always opt for high-quality chocolate chips to enhance the cookie’s flavor—brands vary, and the right choice can make a significant difference. If raisins aren’t your jam, feel free to swap them out for nuts or dried cranberries.
Pudding & Mousse
Oatmeal Pudding Cookies Recipe
Ingredients
- 1/2 cup butter
- 1/2 cup margarine
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 (3 1/2 ounce) package vanilla instant pudding mix
- 2 eggs
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3 1/2 cups quick oats
- 1 cup raisins
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees F and line baking sheets with parchment paper to ensure an easy cleanup.
- In a large bowl, cream together 1/2 cup butter, 1/2 cup margarine, 3/4 cup brown sugar, and 1/4 cup white sugar until the mixture is smooth and creamy.
- Blend in 1 (3 1/2 ounce) package of vanilla instant pudding mix, making sure it’s well incorporated, and then beat in 2 eggs until the batter is light and fluffy.
- In a separate bowl, combine 1 1/4 cups all-purpose flour and 1 teaspoon baking soda; then mix the dry mixture into the batter until fully combined.
- Stir in 3 1/2 cups quick oats, 1 cup raisins, and 1 cup chocolate chips. The dough will be stiff, but that’s just how we like it.
- Drop spoonfuls of dough onto the prepared baking sheets, leaving space between each for spreading.
- Bake in the preheated oven for 8 to 12 minutes, or until the cookies are firm to the touch. Allow them to cool on wire racks before indulging.
Part of our Homemade Pudding and Mousse Recipes collection — Part 3 of 4: