Recipe by Kimberly Nielson
"These are easy no bake cookies that call for any flavor of INSTANT pudding, so you can get a variety of flavors to suit your particular taste."
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1 (3.9 ounce) package
instant chocolate pudding mix
3 1/2 cups
quick cooking oats
Great recipe. Took them to a cookie exchange and got rave reviews. I made them with Lemon pudding. They really are good and easy to make too. I tend to add a little more oats as I do like a stiffer cookie. I am not sure why others have tried this and they came out too runny. Maybe the type of oats or maybe not cooking long enough before adding in the oats. I use the old fashioned oats. With using more oats they stiffen up much better. They don't last long so you may want to double the recipe. I have also made them with Pistachio pudding and they were great! Next time I will try the Jell-O Cheesecake or Butterscotch flavor. Thanks for this great and unique recipe. A must try!
This recipe has a great flavor, due to the pudding mix. However, they never set up! I let them sit on the counter, I chilled them in the fridge, I even froze them, but they stayed gooey. It's possible I might have done something wrong, but I don't think I'll be making these again.
I use this recipe often, but mine calls for 4 cups of rolled oats. This may help to prevent it from being too runny.
Wow! what a great cookie! I cut the sugar to 3/4 of a cup and I find it just right. I like a versatile cookie like this. All the flavors taste great!
For a little girl allergic to wheat, eggs, nuts, and soy - this is a dream come true!! Soft, yummy, chewy cookies.
We added 4 cups oats after reading suggestions. A GREAT variation we loved was using lemon pudding, 3 1/2 cups oats, 1/2 cup craisins - soooo goood!! We also added mint chips to the chocolate ones. The butterscotch didn't even make it into a container - gone too fast. THANK YOU!!
2011: These cookies have become a regular in our household. The kind of oatmeal you use makes a big difference! The quick oats gives you a softer, chewier cookie for longer. The old fashioned oats sets up much quicker (don't let it sit for 5 min) and gives you a firmer cookie. We still love, Love, LOVE these cookies!
Great recipe! I improvised with 1 cup sugar, 1/4 cup Splenda and used the Sugar Free Pudding. I let it boil for about 3 minutes and added 4 cups of oats. Instead of dropping them onto wax paper I pressed into a pan to be cut into squares. Cookies disappeared instantly!!
I’ve made these cookies twice, the first time I didn’t have chocolate pudding on hand so I used butterscotch. The cookies had a nice flavor but they stayed really sticky and gooey not the consistency they should be. The second time I made them with chocolate pudding and I boiled for 3 min rather them 2 and they came out perfect. Good for us woman that need a chocolate fix once in a while.
They taste great and were simple to make. However there were no instructions on how to store them and they don't harden unless refridgerated.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy No Bake Cookies
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 30
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