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oatmeal cookies made with instant pudding mix
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Instant Pudding Mix Oatmeal Cookies

Oatmeal cookies made with instant pudding mix and butterscotch chips
Course Dessert
Cuisine American
Keyword Butterscotch Oatmeal, Instant Pudding Mix
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 44
Author Anna
Cost 5

Ingredients

  • 2 sticks unsalted butter, room temperature or slightly softened (8 oz/224 grams)
  • ¼ cup granulated sugar (50 grams)
  • ¾ cup light brown sugar (150-160 grams)
  • 1 3.4 oz package instant pudding mix (vanilla) (95 grams)
  • ½ teaspoon vanilla (optional since pudding mix is flavored) I use it anyway.
  • 2 large eggs
  • 1 ¼ cups all-purpose flour (160 grams)
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 3 ½ cups oats quick or old fashioned (I used old fashioned)
  • 1 cup butterscotch chips or more if desired I use more, but 1 cup is a good start

Instructions

  • Preheat the oven to 375 degrees F. Line a couple of baking sheets with parchment paper.
  • 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.
  • In a separate bowl, mix together the flour, soda and salt. Stir flour mixture into the butter mixture until blended. Stir in the oats.
  • Using a tablespoon, scoop up dough and roll into balls. Arrange the balls about 2 ½ inches apart on baking sheets. Press tops down slightly.
  • 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.