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!
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.
The Anthony Kitchen