If you like your oatmeal cookies thick and chewy with soft centers, try Coconut Pudding Mix Oatmeal Cookies. They don't spread much, and the pudding mix keeps them from getting hard. They're a fun cookie to make for coconut lovers, and with all of the oats they have a healthy-ish but still very much dessert vibe.
Coconut Pudding Cookies Substitutions
If you are not a big coconut fan, you can use instant vanilla pudding mix. However, if you love the flavor of coconut then the coconut pudding adds a little extra something. And I really do mean "a little" extra something, because the coconut flavor is not that strong. The coconut flavor seems very natural, actually. If you want a strong coconut flavor, your best bet would be to add a bit of coconut extract as well.
Giant Pudding Mix Oatmeal Cookies
When I first made these, I used heaping tablespoons of dough for medium cookies. I've since found that this dough is ideal for making big, fat, oat-y cookies. Just use large 3 ½ oz gobs of dough, pack tightly into very firm balls, and increase the bake time slightly. Consider the amount of chocolate and chips a suggestion and use more (or less) if desired. The add-ins help keep the cookies thick, especially nuts.
More Recipes Involving Pudding
Recipe
Coconut Pudding Oatmeal Chocolate Chip Pecan Cookies
Ingredients
- 1 ¼ cups all-purpose flour (160 grams)
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 sticks unsalted butter, softened (118 grams)
- ¼ cup granulated sugar (50 grams)
- ¾ cup brown sugar (150 grams)
- 1 package instant coconut pudding mix (4 serving size) (94 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ½ cups quick cooking oats, not instant
- 1 ½ cup cups chocolate chips, mixed variety or all one kind
- 1 cup of toasted and chopped pecans or walnuts
- ½ cup flaked sweetened or unsweetened coconut
Instructions
- 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, nuts , 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. For giant cookies, shape the dough into very tightly packed balls that weigh around 3 ½ oz each.
- Bake on center rack for about 12 to 15 minutes or until lightly browned around the edges. For larger cookies, bake for 15 to 18 minutes. You may need to experiment with your oven, but the cookies should have a cracks in the top when done.
Anna says
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.
Martha says
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.
Rebecca says
I bet banana pudding would be great too!
Anna says
Ela, it's definitely chewy. Not cakey, but chewy and dense.
Ela says
Anna, you mentioned this is thick and soft, may I know if it's chewy or more cake like in texture? Thanks.
Katrina says
Yum. I like how thick they look.
Sue says
I have a friend who loves cookies with pudding in the ingredients. I'll have to send her a link.