Oatmeal Pudding Cookies

Oatmeal Pudding Cookies

102 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    12 m
  • Ready In

    50 m
Dawn
Recipe by  Dawn

“Soft and chewy oatmeal cookies. The secret is in the pudding. These cookies are a favorite of my children.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 5 dozen

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together shortening, brown sugar, and white sugar until smooth. Blend in instant pudding, then beat in eggs until the batter is light and fluffy. Combine flour and baking soda; mix into the batter. Stir in oats and raisins. Dough will be stiff. Drop dough by spoonfuls onto the prepared baking sheets.
  3. Bake for 8 to 12 minutes in the preheated oven, or until firm. Cool on wire racks.

Share It

Reviews (102)

Rate This Recipe
aanaya
51

aanaya

I searched high and low for an oatmeal raisin cookie recipe to send my husband. He is deployed right now and asked me to send him some oatmeal raisin cookies since they are his favorite. I made these for him with a few minor changes....I added 2 tsp cinnamon and 1 tsp allspice and I used 2 1/2 cups quick oats. I can tell you that they were delicious right out of the oven, but wasn't sure if they would remain fresh. My husband called me a week and a half later telling me to stop looking for recipes....this was the best one he ever tasted! I'm sending him another box of these cookies tomorrow!!!

MANXGIRL
48

MANXGIRL

I substituted 1 1/2 cups applesauce for the butter and eggs and used sugar-free butterscotch pudding mix. The cookies were soft and delicious as well as fat-free!

HOON1
26

HOON1

These were very good. I added 1 tsp vanilla, 1/2 tsp salt, and 1/2 tsp cinnamon because I was afraid they would be too bland. I cut the oatmeal to about 2.5 cups. Turned out great!

More Reviews

Similar Recipes

Oatmeal Butterscotch Cookies
(370)

Oatmeal Butterscotch Cookies

Cocoa Oatmeal Cookies
(296)

Cocoa Oatmeal Cookies

Oatmeal Raisin Cookies IX
(204)

Oatmeal Raisin Cookies IX

Oatmeal Raisin Toffee Cookies
(80)

Oatmeal Raisin Toffee Cookies

Butterscotch Oatmeal Cookies I
(53)

Butterscotch Oatmeal Cookies I

Old Fashioned Oatmeal Cookies III
(38)

Old Fashioned Oatmeal Cookies III

Nutrition

Amount Per Serving (60 total)

  • Calories
  • 89 cal
  • 4%
  • Fat
  • 4.1 g
  • 6%
  • Carbs
  • 12.4 g
  • 4%
  • Protein
  • 1.2 g
  • 2%
  • Cholesterol
  • 7 mg
  • 2%
  • Sodium
  • 48 mg
  • 2%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Oatmeal Butterscotch Cookies

>

next recipe:

Butterscotch Oatmeal Cookies I