Reviewed: Dec. 16, 2009

These were great! We experimented with them and that made them really fun too. For the pudding we used Pistachio because thats all that we had at home, and then with half the batch we put chocolate chips in them and they were very yummy! I'm excited to try this with other pudding flavors :)

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NikkiS

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Reviewed: Nov. 21, 2009

Not a good recipe. Too many oats. Not enough flavor, the cookie did not spread out. It had potential but it flopped.

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CrunchABunch

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Reviewed: Jun. 3, 2009

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.

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ginster

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Reviewed: Feb. 17, 2009

These cookies are the Best oatmeal cookies I have ever made. Very chewy and loved by all. I used butterscotch pudding, and cause I have a house of really sweet tooths and I wanted to try something I only used 1/2 cup bs, and 1/4 whith sugar and added 1 cup butterscotch morsels. sweet!!

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DaniBlue

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Reviewed: Dec. 14, 2008

These were very good, wished we could have given it a 4.5!

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Kim H

Cooking Level: Expert

Home Town: Imperial, Missouri, USA

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Reviewed: Dec. 10, 2008

This was a great cookie recipe. I changed it a bit. I used banana pudding mix and chocolate chips instead of rasins. My son loved them we do cooking projects and he had fun making them to.

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monica

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Reviewed: Dec. 1, 2008

GREAT Recipe! So chewy and tasty! I make mine a little healthier, and they are still wonderful-my kids love them! I use 50/50 flour- half white and half whole wheat flour- you cannot even tell! I also use about a tablespoon of milled flaxseed, a dash or two of cinnamon, and about half a teaspoon of pure vanilla flavoring. I stopped searching for any other oatmeal cookie recipe-these are marvelous!

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amys3

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Reviewed: Oct. 21, 2008

Makes a nice traditional oatmeal raisin cookie. I love the addition of pudding! I added cinnamon, nutmeg, and cloves for spices in addition to 1 tsp of vanilla. Also, I put the 1 cup raisins in a microwave safe bowl and added some water (enough to cover the raisins) and microwaved for 1:30-2 minutes on 70% power to help plump up the raisins. I drained the liquid from the raisins and added the plumped raisins to the mix. Thanks for the recipe it is very tasty!

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plantgirl78

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Reviewed: Oct. 9, 2008

This is a very moist cookie but I was disappointed in the lack of flavor. I may try it again with some added ingredients such as cinnamon, apple pie spice, nutmeg, etc. I could see it being very moist AND flavorful! It has potential...

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Megan M.

Cooking Level: Intermediate

Home Town: Rockford, Illinois, USA

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Reviewed: Jun. 9, 2008

I was looking for a different recipe from the Quaker Oatmeal cookie recipe. I liked that this had instant vanilla pudding. I didn't have butter flavored shortening so I added a 1/2 tsp. butter flavoring to the shortening. I also added a tsp. of pumpkin pie spice and used a dried cranberry/spiced apple mix, to change it up from the usual raisins. I also added a tsp. of vanilla flavoring. It was really a dry cookie dough. I had to wet my hands to get the dough to stick together, as I refrigerated it to make the next day with my son. I didn't read the reviews beforehand so if I make these again, I'll reduce the oats back a cup. It smells incredible when cooking. It's tasty, but as is, it has too much oatmeal and is too dry. I liked the dried apples/cranberries in this recipe, I'll do that again.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: May 14, 2008

Delicious! The pudding mix adds a nice touch.

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Rebecca

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Reviewed: Mar. 29, 2008

Very good! I have been searching for a recipe similar to my husband's grandmother's recipe, and this is pretty close. I double the raisins and soak in hot water while preparing the rest of the dough. Use the recommended 2 1/2 cups of dough and add nutmeg and a dash of allspice. I portion out these cookies (as I do almost all cookies) and freeze them, then I can take out 5 or 6 and bake when I want fresh cookies. Just be sure to flatten them before freezing. I will try with chocolate chips next time!

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Kimberly

Home Town: Chesapeake, Virginia, USA

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Reviewed: Mar. 1, 2008

great recipe!!!, a favorite with my kids

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LIANALEE

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Reviewed: Feb. 23, 2008

I gave up sweets for Lent so I didn't taste these - my husband is the taster. These were beautiful cookies that held their shape during baking. I followed some of the advice in other reviews and added 2 tsp. cinnamon, 1 tsp. vanilla, and 1/2 tsp. salt. My husband doesn't really like oatmeal raisin but he thought these were good. They smelled wonderful while baking and look very pretty! I will make these again.

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Kelly

Cooking Level: Expert

Home Town: Las Cruces, New Mexico, USA

Living In: Glenwood, New Mexico, USA

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Reviewed: Feb. 11, 2008

This is the best Oatmeal cookie recipe I have ever tried! I used the suggestions submitted by aanaya. This will be the only recipe for Oatmeal cookies I ever use again!

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ANGELINA

Cooking Level: Expert

Living In: Paducah, Kentucky, USA

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Reviewed: Dec. 22, 2007

We love this recipe! The cookies stay soft and they are easy to make. We usually substitute nuts for raisens, but they're great either way!

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JTTODD

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Reviewed: Dec. 9, 2007

Just made this recipe with a few changes from the reviews I read here. I cut back the oats to 2 1/2 cups, added 1 tsp vanilla, 1 tsp cinnamon, a dash of salt and substituted butterscotch pudding. So far I'm pleased. The cookie tastes good, plumped up and spread out nicely, and made 3 dozen using my larger cookie scoop. Now I just need to see if they remain soft after a day or two! I only cooked them 8-9 minutes to try to keep them soft. Great recipe!

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Karen B

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Reviewed: Nov. 18, 2007

this cookie has zero taste....

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Aunt Lily

Cooking Level: Expert

Home Town: Kalispell, Montana, USA

Living In: Mountain Home, Idaho, USA

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Reviewed: Nov. 16, 2007

These cookies were Okay, however, I thought the vanilla pudding took away from a traditional oatmeal cookie taste we are familiar with. They did hold their shape well and didn't spread like others I've made from this site.

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CARESSISLE

Cooking Level: Intermediate

Home Town: Connellsville, Pennsylvania, USA

Living In: Suntree, Florida, USA

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Reviewed: Nov. 7, 2007

These were the best oatmeal cookies I have ever made. I used french vanilla pudding, a splash of vanilla, dried cranberries, walnuts and cinnamon. I also use whole wheat flour and you could not even tell. Great recipe!!

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