Oatmeal Cookie Bread Pudding Recipes

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PUDDING OATMEAL COOKIES



Pudding Oatmeal Cookies image

If you like the chocolate chip cookies with the pudding in them (recipe #69521) you should try these too. They are the best oatmeal cookies I have ever had. So soft and yummy! I usually use butterscotch pudding. If I use the vanilla pudding, I put butterscotch chips in them instead of raisins.

Provided by Marg CaymanDesigns

Categories     Drop Cookies

Time 27m

Yield 36 serving(s)

Number Of Ingredients 9

1 1/4 cups flour
1 teaspoon baking soda
1 cup butter, softened
1/4 cup granulated sugar
3/4 cup firmly packed brown sugar
1 (3 1/2 ounce) package jell-o vanilla instant pudding mix
2 eggs
3 1/2 cups quick-cooking rolled oats
1 cup raisins (optional)

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.

Nutrition Facts : Calories 128.1, Fat 6, SaturatedFat 3.4, Cholesterol 25.3, Sodium 115.9, Carbohydrate 16.9, Fiber 0.9, Sugar 8.4, Protein 2.1

OATMEAL PUDDING COOKIES



Oatmeal Pudding Cookies image

These cookies are *fabulous*. They bake out crispy around the edges and soft in the middle--they are just the perfect texture! Have fun with this recipe and try different flavors of pudding mix. Butterscotch is good, coconut cream works well also just add in shredded coconut to the batter. Plan ahead, the cookie batter needs to chill for a minimum of 2 hours before baking.

Provided by Kittencalrecipezazz

Categories     Drop Cookies

Time 2h8m

Yield 45 cookies

Number Of Ingredients 14

1/2 cup crisco butter flavor shortening
1/2 cup butter
1/2 cup brown sugar, packed
1/2 cup white sugar
2 large eggs
2 teaspoons vanilla
1 (3 1/2 ounce) package vanilla instant pudding mix
1 1/4 cups flour
1 1/4 teaspoons baking soda
1/8 teaspoon salt
1 -2 teaspoon cinnamon
2 1/2 cups large flakes oats
3/4 cup chopped walnuts
1/2 cup mini chocolate chip (optional)

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.

Nutrition Facts : Calories 127.4, Fat 6.5, SaturatedFat 2.2, Cholesterol 14.8, Sodium 92.1, Carbohydrate 15.4, Fiber 1.2, Sugar 6.7, Protein 2.4

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