Recipe by Dawn
"Soft and chewy oatmeal cookies. The secret is in the pudding. These cookies are a favorite of my children."
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butter flavored shortening
packed brown sugar
1 (3.5 ounce) package
instant vanilla pudding mix
1 1/4 cups
3 1/2 cups
I searched high and low for an oatmeal raisin cookie recipe to send my husband. He is deployed right now and asked me to send him some oatmeal raisin cookies since they are his favorite. I made these for him with a few minor changes....I added 2 tsp cinnamon and 1 tsp allspice and I used 2 1/2 cups quick oats. I can tell you that they were delicious right out of the oven, but wasn't sure if they would remain fresh. My husband called me a week and a half later telling me to stop looking for recipes....this was the best one he ever tasted! I'm sending him another box of these cookies tomorrow!!!
very good, although i made a few changes. i didn't have butter-flavored shortening, so i just used butter. per other reviews, i also used butterscotch pudding to help with the flavor, and added chocolate chips instead of raisins. they didn't spread in the oven very much at all, wish i'd known that beforehand so i could've spaced them a little closer together :) next time i'll probably flatten them a bit before baking. i wound up baking mine for about 18miuntes...i couldn't really tell whether they were done or not at the 12minute mark, so i kept checking periodically. delicious right out of the oven, and still nice and chewy once they've cooled. different than your average oatmeal cookie...i'll hold onto the recipe to pull out occasionally, but i think i'll keep looking for my go-to oatmeal cookie recipe.
I substituted 1 1/2 cups applesauce for the butter and eggs and used sugar-free butterscotch pudding mix. The cookies were soft and delicious as well as fat-free!
These were very good. I added 1 tsp vanilla, 1/2 tsp salt, and 1/2 tsp cinnamon because I was afraid they would be too bland. I cut the oatmeal to about 2.5 cups. Turned out great!
I loved this recipe especially due to its adaptability to change. Had 2 sticks of "can't believe it's not butter" I wanted to use up and wasn't sure about baking with it but it was great. Used all 3 1/2 cups of oats due to the water content of the oleo. added 1 tsp. of lemon juice and 1/2 tsp. more of baking soda to make a softer cookie. 1 tsp. cinnamon, butterscotch pudding mix(sugar free),odds and ends of halloween treats...Hershey's kissables, reeses peanut peanut butter pieces, butterscotch chips, and raisins. Did add a tsp. vanilla. Made 58 cookies using the pampered chef small size cookie scoop. Loved the texture. they didn't spread much and puffed up nicely for a really soft cookie chock-full of oats! Thanks for this great recipe with alot of versatility and great flavor.
i made these using pumpkin spice pudding, and only 2.5 cups of oats -- with the reduction in oats, they were fantastic!!
I thought the recipe looked a little bland, so I added some spices from another recipe on this site (2 tsp cinnamon, 1 tsp allspice, 1 tsp cloves), and the results were delicious and the aromas were heavenly. Made half with raisin/walnuts and half with chocolate chips. I made about 50 cookies from this recipe, so they were fairly large, and were nice and moist, but firm enough to store without breaking up. Cooled them right on the pans and popped them into Zipper bags.
Absolutely the best oatmeal cookie recipe! You will never use another!
* Percent Daily Values are based on a 2,000 calorie diet.
Oatmeal Pudding Cookies
Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
Calories from Fat: 37
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