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Oatmeal Cookies with Instant Pudding Mix

by on February 27, 2013 · 6 comments

A lot of people put instant pudding mix in their chocolate chip cookies, but did you know it can also be used in oatmeal cookies? As in the chocolate chip variety, the pudding mix helps keep the inside soft and the outside crisp while adding a little flavor.

oatmeal cookies made with instant pudding mix

For today’s batch, I used a combination of cheesecake pudding mix (because that’s all I had) and butterscotch chips. It worked out pretty well, though I wouldn’t recommend going out and buying cheesecake flavor pudding just to make oatmeal cookies. Vanilla, yes!  And if you can find the elusive non-sugar free type white chocolate flavored instant pudding mix, that would probably be great combined with white chips.  Or maybe butterscotch?  banana?  Whatever flavor you use, you’ll get a fairly thick cookie with a soft, dense, middle.  In my opinion, these are best when completely cool.

Oatmeal Cookies with Instant Pudding Mix
Prep time
Cook time
Total time
Oatmeal cookies made with instant pudding mix and butterscotch chips
Recipe type: Dessert
Cuisine: American
Serves: 44
  • 2 sticks unsalted butter, room temperature
  • 1/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1 (3.4 oz) package instant pudding mix (vanilla)
  • 1/2 teaspoon vanilla (optional -- I like lots of vanilla)
  • 2 large eggs
  • 1 1/4 cups (5.7 oz) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3 1/2 cups oats, quick or old fashioned (I used old fashioned)
  • 1 cup butterscotch chips or more if desired
  1. Preheat the oven to 375 degrees F. Line a couple of baking sheets with parchment paper.
  2. In a large mixing bowl, beat the butter until creamy. Add both sugars and beat until creamy. Beat in the pudding and vanilla (if using), then add the eggs and beat just until blended.
  3. In a separate bowl, mix together the flour, soda and salt. Stir flour mixture into the butter mixture until blended. Stir in the oats.
  4. Using a tablespoon, scoop up dough and roll into balls. Arrange the balls about 2 1/2 inches apart on baking sheets. Press tops down slightly.
  5. Bake one sheet at a time on center rack for 10 to 12 minutes or until cookies are nicely browned. Remove from baking sheet and let cool completely.


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Published on February 27, 2013

{ 6 comments… read them below or add one }

ela February 27, 2013 at 8:24 pm

That looks good. Do you think we can add chocolate pudding in brownies?

Anna February 27, 2013 at 8:33 pm

Ela, I’ve never done it, but I googled it and looks like there are a few recipes.

Kate February 27, 2013 at 9:25 pm

My goodness, they look crunchy and crispy. What do you think about a little honey in there, Anna?

Holiday Baker Man February 28, 2013 at 8:14 am

That was a twist I didn’t see coming!

Stephanie February 28, 2013 at 3:24 pm

Oh my…banana pudding, peanut butter chips and oats? YUM! Thank you!

Katrina March 5, 2013 at 12:34 pm

Mmm, now those are what look good to me right now. I’ll have to go see what pudding mixes I have.

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