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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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!
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.
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!!
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
French toast is such a perfect breakfast, light lunch, or even supper on these warm days.
Try one of our 100-plus cool cucumber salads.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
These tasty no-bake cookies are made with oatmeal, peanut butter, and cocoa.
These lemony cookies put a delicious twist on basic cake mix.
See how to make these peanut butter cocoa-flavored cookies.