Chocolate Chip Cookies with Pudding and Oats are made with old-fashioned oats, semi-sweet chocolate chips, and instant vanilla pudding to keep them soft and chewy! A crowd-pleasing cookie guaranteed to be an absolute hit!
CHOCOLATE CHIP COOKIES WITH PUDDING
If you've never tried Chocolate Chip Cookies with Pudding, you won't belive the difference that little package can make. These are perfectly thick and chewy, moist and soft in the center, and they stay that way...for days.
Let's think about pudding for a moment, shall we? Creamy, beautiful luscious pudding -- the keyword here being creamy. When instant pudding is combined with milk, it absorbs all that moisture and we are left with a velvety smooth, spoon-full-of-happy called pudding. It makes sense that adding instant pudding to the wet ingredients of cookie dough batter would result in a cookie with a creamy, soft center.
HOW TO MAKE THICK AND CHEWY Chocolate Chip Cookies with Pudding
If you've ever made cookies from scratch, then you can easily make these Chocolate Chip Cookies with Pudding and Oats. In fact, turns out this recipe is pre-ty similar to the famous Nestle Tollhouse cookies, and they begin like most homemade cookie recipes do, with the dry ingredients.
- Whisk the dry ingredients.
- Mix the wet ingredients, along with the dry vanilla pudding mix.
- Add dry ingredients to wet.
- Stir in chocolate chips and oats.
- Bake and enjoy!
1. MIX THE DRY INGREDIENTS
In a mixing bowl, whisk together all-purpose flour, baking soda (not to be confused with baking powder), and fine sea salt. I always use fine sea salt in baking. Its granule is just the right size to stand out in baked goods, yet it has a milder note to it than regular table salt.
2. MIX THE WET INGREDIENTS
One of the most important steps when it comes to mixing up the wet ingredients is creaming the butter and the sugar. Sure it takes two whole whopping minutes, but for this cookie, rest assured -- your efforts will most certainly pay off. By creaming the butter with the sugar, not only are we making sure the ingredients are well-combined, we are also adding air to the cookie batter, which will essentially create that soft, thick and chewy oatmeal chocolate chip cookie we know and love. Well, that and the instant pudding (the dry mix, not prepared), but we aren't there quite yet.
First, we've got to add in those eggs, again mixing well after each addition, followed by the vanilla and now goes in the instant pudding.
3. COMBINE AND ADD GOODIES
The dry ingredients slowly get added to the wet, and then goes in the old-fashioned rolled oats (not to be confused with quick-cooking oats) and the chocolate chips.
4. BAKE
All that's left is to scoop and bake.
I first came across this recipe at a Thursday morning Bible study session when a dear friend came in and plopped these beauties down, right smack-dab in the middle of the coffee table. One-by-one, our lady willpower subsided and we sunk our teeth into that thick and chewy Chocolate Chip Cookies with Pudding and Oats. Actually, we sunk our teeth into two or three of them.
This Chocolate Chip Cookies with Pudding and Oats was not only perfection in the flavor department, but the texture was 100% pure bliss. These cookies are the total package -- they have it all! Soft, gooey, chocolatey perfect and now, get ready to meet your new favorite cookie recipe!
5 MORE COOKIE RECIPES YOU'LL LOVE
- Chocolate Drop Cookies are chock full of chocolate, soft, gooey, and easy to make. This recipe is guaranteed to deliver in every which way.
- Cowboy Cookies are addictively yummy with a perfectly moist, thick and chewy center, loaded with extras like coconut, pecans, and old-fashioned oats.
- The Best Chewy M&M Cookies are perfect for holidays…or chore bait, whatever floats your boat. The perfect cookie base, all dressed up with colorful M&M’s!
- Soft Snickerdoodle Cookies come with big cinnamon flavor and a buttery, melt-in-your-mouth texture.
- The Easiest Chewy Peanut Butter Cookies are easy to make and take less than 15 minutes to prepare! Made perfectly old-fashioned with tine marks and a dusting of sugar, these cookies are a nostalgic favorite!
Chocolate Chip Cookies with Pudding and Oats
Ingredients
- 2 ¼ cup all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon fine sea salt
- 1 cup unsalted butter at room temperature
- ¾ cup granulated sugar
- ¾ cup light brown sugar lightly packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ⅓ cup instant vanilla pudding (the dry mix, not prepared)
- 1 ¼ cup old-fashioned rolled oats not to be confused with Quick-Cooking Oats
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350° and have ready a sheet pan lined with either a sheet of parchment paper or a silicone baking mat.
- In a medium-sized mixing bowl, combine the flour, baking soda, and sea salt and whisk to evenly combine. Set aside until ready to use.
- Add butter, granulated sugar, and brown sugar to the bowl of a stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer. Cream the butter and sugar for no less than 2 minutes on medium-high speed.
- Add the eggs to the bowl one at a time, mixing well after each addition. Then add the vanilla extract, along with the powdered instant pudding and mix until combined.
- With the mixer on low, gradually add in the dry ingredients, followed by the oats and the chocolate chips. Stop mixing as soon as everything comes together.
- Scoop heaping tablespoons of cookie dough onto the baking mat spacing the cookies at about 2" apart. Bake for 12-14 minutes, until the tops of the cookies are golden brown. Serve and enjoy.
Nutrition
Donald Altland says
I saw you on the Brazos Valley Magazine show on KAMU last weekend. The interactions between you and the hostess were fun to watch. I was wondering if you ever tried chocolate instant pudding instead of vanilla pudding in this recipe? I plan on trying some of your recipes, they looked good, and the instructions look clear to me.
Kelly Anthony says
Hi Donald! Thank you so much for those kind words! I have not tried it with chocolate pudding, but thank you for that inspiring idea 😉 I might try that with a cocoa-based drop cookie recipe! If you experiment with this one, please let me know how it turns out! I'm very curious now!!
Donald Altland says
Made these with chocolate pudding and added 2 T of cocoa power, my friends at the food pantry loved them.
Kelly Anthony says
Thank you, Donald! That is AWESOME! 🙂
Dawn Jiménez says
Could raisins and/or cranberries be used instead of chocolate chips?
Kelly Anthony says
I think that would be fine!
Lucy Parissi says
These look lovely just as they are, but they are also a great canvas for adding a few extra goodies.
Corina Blum says
I love the sound of these beautiful chocolate chip cookies - It sounds like the pudding mixture makes them absolutely irresistible!
Traci says
Whoah, mind blown that I can add pudding to cookie dough...how fun! So moist and delicious...thanks for the recipe! 🙂
Mike Hultquist says
I would do anything for a soft and chewy cookie! I love the addition of the oats for extra substance. Extra chocolate chips for me, please, but not TOO many extra. Loved these!
Elizabeth Leaver says
I am a sucker for a chewy cookie, not a fan of crunchy ones, so the addition of vanilla pudding to the mix sounds like heaven! I'd happily eat the whole batch, no question
Edna says
Love the chewy plus the oats for crunch. The first pan was flat so then I put the rest of the dough in the refrigerator and they are slightly better. How do I get them to be 'fat' like yours?
I have been trying lots of different recipes and finally found this one that suits me best.
Thank you for sharing.
Kelly Anthony says
Make sure your butter is at room temperature (not melty) and be sure to cream the butter and sugar properly before adding the eggs. This beats air into the batter and helps with cookie height 🙂 Happy baking, Edna!