Oatmeal Pudding Cookies

10m
Prep Time
8m
Cook Time
18m
Ready In

Recipe: #1914

November 02, 2011



"These cookies bake out crispy around the edges and soft in the middle, have fun using different flavors of pudding mix, butterscotch is good, coconut cream works well also just add in shredded coconut to the batter, plan ahead, the cookie dough needs to chill for a minimum of 2 hours before baking"

Original is 40 servings

Nutritional

  • Serving Size: 1 (33.2 g)
  • Calories 146.9
  • Total Fat - 8.2 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 11.4 mg
  • Sodium - 64.4 mg
  • Total Carbohydrate - 15.9 g
  • Dietary Fiber - 1.3 g
  • Sugars - 3.9 g
  • Protein - 3.1 g
  • Calcium - 16.3 mg
  • Iron - 0.7 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Grease a large cookie/baking sheet.

Step 2

In a large bowl cream together the shortening, butter with brown and white sugar until smooth and fluffy, then add in eggs and vanilla and mix until thoroughly combined then add in pudding mix and beat until thoroughly combined.

Step 3

In a small bowl mix together flour with baking soda, pinch salt and cinnamon; add to the creamed mixture and mix until combined.

Step 4

Stir in oats until combined, then stir in nuts.

Step 5

Refrigerate the dough for 2 hours or up to 24 hours.

Step 6

Drop by heaping teaspoonfuls onto cookie sheet.

Step 7

Bake in a preheated 350 degree F oven for 8 minutes or until edges are light golden brown (do not over bake).

Tips


No special items needed.

0 Reviews

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