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 VANILLA 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
- 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.
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!
An oatmeal chocolate chip cookie recipe made with old-fashioned oats, semi-sweet chocolate chips, and instant vanilla pudding to keep them soft and chewy!
- 2 1/4 cup all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon fine sea salt
- 1 cup unsalted butter at room temperature
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar lightly packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/3 cup instant vanilla pudding (the dry mix, not prepared)
- 1 1/4 cup old-fashioned rolled oats not to be confused with Quick-Cooking Oats
- 1 cup semi-sweet chocolate chips
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.