Best Pudding Oatmeal Cookies Recipes

PUDDING NO-BAKE OATMEAL COOKIES

Steps:

• In 3 quart microwaveable bowl, combine the sugar, butter and evaporated milk. Cook on high power for 2 to 5 minutes, stirring occasionally until the mixture comes to a rapid boil. Allow the mixture to boil undisturbed for 20 to 30 seconds. Remove from heat and stir in the instant pudding and oatmeal. Spoon onto waxed paper lined cookie sheets. Allow to sit at least 15 minutes or until firm.

BANANA PUDDING WITH PEANUT BUTTER-OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place a metal mixing bowl in the freezer.
• To make the cookies, cream together the brown sugar, granulated sugar, and butter. Add the peanut butter, egg, and vanilla, and mix until well combined. In a separate bowl, whisk together the oats, flour, baking soda, baking powder, cinnamon, and salt until well combined. Add this to the sugar mixture and stir until a soft cookie dough forms.
• Working in batches, using a heaping teaspoon, form the dough into balls and place on the prepared baking sheets 2 inches apart. Bake, one sheet at a time, for 13 to 15 minutes, or until the edges are set. Cool on the sheet for 5 minutes then transfer to a wire rack to continue cooling (the cookies will harden as they cool). Repeat for the remaining cookie dough. You should have about 36 cookies.
• To make the pudding, whisk together the milk, granulated sugar, flour, egg yolks, and salt in a pot. Cook over medium-low heat, continuously stirring, until the mixture starts to bubble and then thicken, 4 to 6 minutes. Turn the heat down to low and stir in the butter and vanilla. Turn off the heat.
• To make the whipped cream, take the bowl out of the freezer, add the cream and honey, and then beat until soft peaks form.
• Peel and slice the bananas into 1/4-inch rounds. Sprinkle the slices with the lemon juice to prevent them from turning brown.
• To assemble, place a layer of cookies and bananas in the bottom of an 8-inch square baking dish. Layer on half of the pudding. Add another layer of cook ies and bananas and then top with the remaining pudding. Spread on top the whipped cream, and then decorate with the remaining cookies and bananas. Chill for at least 4 hours before serving, though if you prefer, you can eat it warm.
• Alternatively, you can serve the pudding in six 1/2-pint Mason jars or bowls. Evenly divide the cookies, sliced bananas, and pudding, and then proceed as above.

OATMEAL CARAMEL (OR BUTTERSCOTCH) PUDDING COOKIES

Steps:

• Prepare a cookie sheet with parchment paper or line with foil and spray with non-stick cooking spray.
• In a large mixing bowl, stir together melted and cooled butter, both sugars, pudding mix and both extracts; stir well to combine.
• Stir in eggs and water; mix well to combine.
• In another bowl, mix together the oatmeal, rolled oats, coconut, flour, baking soda, and salt; mix to combine.
• Mix the dry mixture into the egg/butter mixture; stir well to combine.
• Fold in baking chips and pecans.
• Chill the dough for about 30 minutes.
• Set oven to 350 degrees.
• Remove from fridge, and shape into large balls (about 2 tablespoons each).
• Place on prepared baking sheet, and press down the dough slightly.
• Bake for 11-13 minutes, or until JUST set and golden brown around the edges.

CARAMEL OATMEAL PUDDING COOKIES

Steps:

• In a saucepan combine the sugar, butter or margarine and evaporated milk. Bring to a boil. Add the instant pudding and oats. Remove from heat and stir to mix.
• Drop by spoonfuls onto waxed paper. Let cool for 15 minutes.

PUDDING OATMEAL COOKIES

Steps:

• Mix flour with baking soda.
• Combine butter, the sugars and pudding mix in a large mixing bowl.
• Beat until smooth and creamy.
• Beat in the egg.
• Gradually add flour mixture, then stir in oats and the raisins.
• Drop rounded teaspoonfuls on ungreased baking sheet.
• Bake at 375°F about 10-12 minutes.
• Other flavor pudding mixes can be used.

OATMEAL PUDDING COOKIES

Steps:

• Grease a large cookie/baking sheet.
• In a large bowl cream together the shortening, butter with brown and white sugar until smooth and fluffy.
• Add in eggs and vanilla and mix until thoroughly combined then add in pudding mix and beat until thoroughly combined.
• In a small bowl mix together flour with baking soda, pinch salt and cinnamon; add to the creamed mixture and mix until combined.
• Stir in oats until combined, then stir in nuts.
• Chill dough for 2 hours or up to 24 hours in refrigerator.
• Drop by heaping teaspoonfuls onto cookie sheet.
• Bake at 350°F for 8 minutes or until edges are light golden brown (do not over bake).
• Cool on wire racks.

OATMEAL CHOCOLATE CHIP PUDDING COOKIES

Steps:

• Set oven to 375 degrees.
• Lightly grease baking sheets.
• In a bowl, beat shortening and butter at medium speed with an electric mixer, until creamy; gradually beat in sugars, beating well.
• Add in the 2 eggs; beat until blended, then mix in the pudding mix and vanilla.
• In another bowl, combine the flour, and the next 4 ingredients.
• Gradually add to the butter/egg mixture, beating until blended.
• Stir in the chocolate chips, nuts and oats.
• Shape the dough into 1-1/2-inch balls.
• Place on a cookie sheet, leaving enough space between the balls.
• Press the balls to 1-inch thickness (the bottom of a glass works well for this).
• Bake for 10-12 minutes.
• Remove cookies to wire racks.

OATMEAL PUDDING COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• In a large bowl, cream together shortening, brown sugar, and white sugar until smooth. Blend in instant pudding, then beat in eggs until the batter is light and fluffy. Combine flour and baking soda; mix into the batter. Stir in oats and raisins. Dough will be stiff. Drop dough by spoonfuls onto the prepared baking sheets.
• Bake for 8 to 12 minutes in the preheated oven, or until firm. Cool on wire racks.

VANILLA OATMEAL PUDDING COOKIES

Steps:

• 1. Pre heat oven to 375 degrees
• 2. In a small bowl, mix flour and baking soda. In larger bowl, combine butter, sugars and pudding. Beat in eggs. Gradually add flour mixture. Stir in oats.
• 3. Drop spoonfuls of mixed dough on ungreased cookie sheet. Bake 10 to 12 minutes. Cool completely on wire rack.

OATMEAL PUDDING COOKIES

Steps:

• Mix the flour and soda Combine margarine, sugars and pudding mix in large mixing bowl - beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in oats and Choc. chips. Batter will be stiff. Drop by teaspoonful onto ungreased baking sheet. Bake at 375 9 minutes