Oatmeal Pudding Cookies

Soft and chewy oatmeal cookies. The secret is in the pudding

Photo by Michael H.

PREP TIME

15

minutes

TOTAL TIME

27

minutes

SERVINGS

60

servings

PREP TIME

15

minutes

TOTAL TIME

27

minutes

SERVINGS

60

servings

Ingredients

  • 1

    * 1 cup butter flavored shortening

  • 3/4

    * 3/4 cup packed brown sugar

  • 1/4

    * 1/4 cup white sugar

  • 1

    * 1 (3.5 ounce) package instant vanilla pudding mix

  • 2

    * 2 eggs

  • 1 1/4

    * 1 1/4 cups all-purpose flour

  • 1

    * 1 teaspoon baking soda

  • 3 1/2

    * 3 1/2 cups rolled oats

  • 1

    * 1 cup raisins (optional)

  • -=OPTIONS=-

  • *substituted 1 1/2 cups applesauce for the butter and eggs and used sugar-free butterscotch pudding mix. The cookies were soft and delicious as well as fat-free!

  • **added 1 tsp vanilla, 1/2 tsp salt, and 1/2 tsp cinnamon because I was afraid they would be too bland. I cut the oatmeal to about 2.5 cups.

Directions

# Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. # In a large bowl, cream together shortening, brown sugar, and white sugar until smooth. Blend in instant pudding, then beat in eggs until the batter is light and fluffy. Combine flour and baking soda; mix into the batter. Stir in oats and raisins. Dough will be stiff. Drop dough by spoonfuls onto the prepared baking sheets. # Bake for 8 to 12 minutes in the preheated oven, or until firm. Cool on wire rack

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