Ingredients for Oatmeal Chocolate Chip Pudding Cookies
- 1 cup (2 sticks) softened butter
- 1 cup (2 sticks) softened butter
- Brown Sugar
- White Sugar
- Eggs
- Vanilla Instant Pudding Mix
- 1 teaspoon vanilla extract
- All Purpose Flour
- Baking Soda
- Cinnamon
- Ground Nutmeg
- Salt
- Semi Sweet Chocolate Chips
- Pecans
- Quick Cooking Oats
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Oatmeal Chocolate Chip Pudding Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Oatmeal Chocolate Chip Pudding Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened butter and ¾ cup granulated sugar with an electric mixer until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Add 3.4 oz (1 package) instant vanilla pudding mix and mix until just combined.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, and ½ teaspoon ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 ½ cups rolled oats, 1 cup chocolate chips, and ½ cup chopped nuts (optional).
- Roll dough into 1 ½-inch balls.
- Place balls onto prepared baking sheets, leaving about 2 inches between each cookie.
- Gently flatten each ball to about 1-inch thickness.
- Bake for 10-12 minutes, or until edges are golden brown.
- Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
100 g
Sugar
793g
Fat
264g
Carbs
101g
