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! A crowd-pleasing cookie guaranteed to be an absolute hit!
A HEAVENLY OATMEAL CHOCOLATE CHIP COOKIE RECIPE
During a Thursday morning bible study session, a dear friend of mine came in and plopped a version of these beauties down, right smack-dab in the middle of my coffee table. One-by-one, our lady willpower subsided and we sunk our teeth into that thick and chewy oatmeal chocolate chip cookie. Actually, we sunk our teeth into two or three of them.
This oatmeal chocolate chip cookie ol’ gal brought over was not only perfection in the flavor department, but the texture was 100% pure bliss. These cookies were the total package, they had it all, and I needed to know exactly what all they were made of. And, I needed to know stat.
Being the good, Christian woman my friend was, she generously shared the recipe with me, and the secret ingredient that made these oatmeal chocolate chip cookies so perfectly thick and chewy. And, I gotta tell ya — I was a little surprised. In all my bakery days, I had steered completely clear of packaged mixes and had made it a rule to make everything completely from scratch. But, this oatmeal chocolate chip cookie recipe had a packaged mix in its makeup that kind of blew my mind.
CHOCOLATE CHIP COOKIES WITH VANILLA PUDDING
It was vanilla pudding that made these oatmeal chocolate chip cookies so perfectly thick and chewy, moist and soft in the center. And they stayed that way…for days. Sure, I’d seen the recipes for chocolate chip cookies with vanilla pudding floating around on Pinterest, but to be perfectly honest, they were dismissed with a quick swipe of my thumb. As it turns out, I shouldn’t have been quite so hasty.
WHY INSTANT VANILLA PUDDING WORKS IN COOKIES
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 OATMEAL CHOCOLATE CHIP COOKIES
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.
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.
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.
Now, if you’re anything like me, the thought of a pre-mixed ingredient like instant vanilla pudding going into your homemade oatmeal chocolate chip cookie recipe might initially be off-putting, but rest assured, this is a cookie you will not regret. Well…you might regret the fact that they’re a tidbit addictive, and before you know it you’ve eaten three in one sitting…but other than that — no regrets. Please, enjoy!
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.