I’m posting this a little later than usual, but better late than never because it’s a great chocolate chip cookie recipe. Plus it’s kind of different. These are cookies with pudding mix!
Actually, they are cookies with pudding mix and oatmeal. There’s a popular pudding mix added cookie recipe on allrecipes.com which is great, but on the soft and cakey side. This version is not cakey at all. It’s soft with crispy edges and a slightly nutty taste from the oats. If you like adding a lot of different things to your cookies, feel free to add a dash of cinnamon and/or nutmeg. The version below is pretty traditional.
Now I need to come up with a better name for them……
Update: This recipe has become one of my favorites. The shortening gives them a bakery-like texture, but you can use butter if you prefer. I like to make the dough, scoop it with a medium cookie scoop, chill the balls of dough, then freeze them and bake as needed.
Chocolate Chip Cookies with Pudding Mix
- 2 1/4 cups flour I used 10.25 to 10.5 oz or 294 grams
- 1 teaspoon baking soda
- 1/2 teaspoon salt ever so slightly rounded
- 1 stick 8 tablespoons unsalted butter, room temp (114 grams)
- 1/2 cup shortening 96 grams (or use a second stick of butter)
- 3/4 cup brown sugar packed (dark or light -- 145 grams)
- 3/4 cup granulated sugar 145 grams
- 3.4 oz package instant vanilla pudding mix
- 2 large eggs
- 2 teaspoons vanilla extract I used Mexican vanilla
- 1 cup quick cooking not instant oats
- 2 to 3 cups semi-sweet chocolate chips
- Preheat oven to 375 degrees F. Line a couple of cookie sheets with parchment.
- Whisk flour, baking soda and salt together in a bowl. Set aside.
- Cream the butter, shortening and both sugars with an electric mixer, scraping sides of bowl often. Beat in the vanilla pudding. When well mixed, add the vanilla and eggs and beat until eggs are mixed in.
- Add the flour mixture to the batter and stir until it is almost fully mixed in. Add oats and continue stirring until flour disappears. Stir in chocolate chips.
- Drop batter by (heaping!) tablespoons, spacing about 2 ½ inches apart, onto the parchment lined cookie sheets. Bake cookies for 12 minutes or until edges are brown and tops appear set. Let cool on sheets for about 5 minutes, then transfer to a wire rack to continue cooling.