If you like your oatmeal cookies thick and kind of soft in the middle, try coconut pudding oatmeal chocolate chip cookies. 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!
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
- 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
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- In a bowl, stir together the flour, salt and baking soda. Set aside.
- 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.
- 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.
- 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.
- Bake on center rack for about 12 to 15 minutes or until lightly browned around the edges.