Easy No Bake Cookies

Easy No Bake Cookies

113

"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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Ingredients

servings 90 cals
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Original recipe yields 48 servings

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Nutrition

  • Calories:
  • 90 kcal
  • 5%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 55 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Mix together the sugar, butter or margarine and the milk in a large pot and bring to a boil. Boil for 2 minutes.
  2. Turn off heat and add in the pudding, oats and vanilla. Mix well and let stand for 5 minutes.
  3. Drop by spoonfuls onto wax paper.

Reviews

113
  1. 125 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 po...

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 ...

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 wa...

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 consis...

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 pap...

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.

I found this recipe on a day when it was 100 degrees and our air conditioner was broken - "no bake" seemed like a good idea, and it was! Like others, I decreased the sugar to 1 cup and boiled t...

These were perfect for quick treat. I used Devils Food Pudding Mix and cut the sugar to 1-1/2 cups. Mine set up just fine, but it might be because I used 1/2 can evaporated milk instead of regul...