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Coconut Pudding Oatmeal Chocolate Chip Pecan Cookies

by on May 16, 2013 · 7 comments

If you like your oatmeal cookies thick and kind of soft in the middle, try these.   They don’t spread much, and the pudding keeps them from getting hard.  I made mine in a range of sizes and decided I like them about medium, but next time I might try making them as big as scones!

Coconut Pudding Cookies

You could make these the usual way with vanilla pudding mix, but if you like the flavor of coconut than the coconut pudding adds a little extra something; but I will say that the coconut flavor is still not too strong, even when you add the extra coconut. The coconut flavor seems very natural, actually.  It’s a lot more subtle than using coconut extract.

Coconut Pudding Oatmeal Chocolate Chip Pecan Cookies
Prep time
Cook time
Total time
Oatmeal cookies with coconut instant pudding, chocolate chips, toasted pecans and coconut.
Recipe type: Dessert
Cuisine: American
Serves: 32
  • 1 1/4 cups (5.8 ounces) all-purpose flour
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 2 sticks (8 oz) unsalted butter, softened
  • 1/4 cup light brown sugar
  • 3/4 cup granulated sugar
  • 1 package (4 serving size) coconut instant pudding mix
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 ½ cups quick cooking (not instant) oatmeal
  • 1 cup dark chocolate chips (or more as needed)
  • 1 cup of toasted and chopped pecans
  • 1/2 cup flaked sweetened coconut (use more or less as needed)
  1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  2. In a bowl, stir together the flour, salt and baking soda. Set aside.
  3. In a mixing bowl, beat the butter, brown sugar, granulated sugar and pudding mix until creamy. Add the eggs one at a time and beat until mixed. Beat in the vanilla.
  4. By hand or using the lowest speed of a mixer, stir in the flour mixture. When flour mixture is fully blended, stir in the oats, pecans , chocolate chips and coconut.
  5. Using a generously rounded teaspoon or a level tablespoon, scoop up dough and shape into balls. Flatten the balls slightly (the cookies don’t spread much) and arrange 2 ½ inches apart on the parchment lined baking sheets.
  6. Bake on center rack for about 12 to 15 minutes or until lightly browned around the edges.
Yield is approximate because I was making cookies different sizes. If you keep them small (heaping teaspoons) you'll probably get about 32 or more. If you make them bigger, you'll obviously get fewer. Smaller cookies take about 10 to 12 minutes, larger might take up to 15.


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Published on May 16, 2013

{ 7 comments… read them below or add one }

Sue May 16, 2013 at 6:27 pm

I have a friend who loves cookies with pudding in the ingredients. I’ll have to send her a link.

Katrina May 16, 2013 at 8:24 pm

Yum. I like how thick they look.

Ela May 16, 2013 at 9:26 pm

Anna, you mentioned this is thick and soft, may I know if it’s chewy or more cake like in texture? Thanks.

Anna May 17, 2013 at 11:44 am

Ela, it’s definitely chewy. Not cakey, but chewy and dense.

Rebecca May 17, 2013 at 8:13 pm

I bet banana pudding would be great too!

Martha May 18, 2013 at 4:11 pm

I don’t think I’ve ever made or tasted cookies with pudding in the mix. Have bookmarked these to try the next time an oatmeal cookie craving strikes.

Anna May 20, 2013 at 7:39 am

Hi Theresa,
Sorry you can’t find the coconut pudding. Hopefully it will have wider distribution in the near future. For the coconut extract, it’s really up to you. Personally, I’d use only 1/2 teaspoon. However, if you really like coconut you’ll want to use a full teaspoon.

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