Oatmeal Cookie Bread Pudding Recipes

PUDDING OATMEAL COOKIES

Steps:

• Mix flour with baking soda.
• Combine butter, the sugars and pudding mix in a large mixing bowl.
• Beat until smooth and creamy.
• Beat in the egg.
• Gradually add flour mixture, then stir in oats and the raisins.
• Drop rounded teaspoonfuls on ungreased baking sheet.
• Bake at 375°F about 10-12 minutes.
• Other flavor pudding mixes can be used.

PUDDING NO-BAKE OATMEAL COOKIES

Steps:

• In 3 quart microwaveable bowl, combine the sugar, butter and evaporated milk. Cook on high power for 2 to 5 minutes, stirring occasionally until the mixture comes to a rapid boil. Allow the mixture to boil undisturbed for 20 to 30 seconds. Remove from heat and stir in the instant pudding and oatmeal. Spoon onto waxed paper lined cookie sheets. Allow to sit at least 15 minutes or until firm.

OATMEAL PUDDING COOKIES

Steps:

• Grease a large cookie/baking sheet.
• In a large bowl cream together the shortening, butter with brown and white sugar until smooth and fluffy.
• Add in eggs and vanilla and mix until thoroughly combined then add in pudding mix and beat until thoroughly combined.
• In a small bowl mix together flour with baking soda, pinch salt and cinnamon; add to the creamed mixture and mix until combined.
• Stir in oats until combined, then stir in nuts.
• Chill dough for 2 hours or up to 24 hours in refrigerator.
• Drop by heaping teaspoonfuls onto cookie sheet.
• Bake at 350°F for 8 minutes or until edges are light golden brown (do not over bake).
• Cool on wire racks.