4.02.2012

Oatmeal Vanilla Pudding Cookies


These yummy little things are very moist and full of a wonderful vanilla flavor.  They are also extremely addictive.  I don't remember where my mom clipped the recipe from, but I've been making these for years and they are still quite the hit.  The dough also does very well frozen {see instructions at the end of the recipe}.

1 ¼ c. flour
1 t. baking soda
1 c. unsalted butter
¾ c. light brown sugar 
1/4c. granulated sugar
1 pkg (4 serving size) instant vanilla pudding mix
2 large eggs
2 1/2 c. Quick Oats

Preheat oven to 375 degrees Fahrenheit.

In a small bowl, whisk together the flour and the baking soda. In a large bowl, cream the butter and both sugars with a mixer until well blended. Add the pudding mix and the eggs to the butter mixture, mixing well after each. Add the flour mixture. Mix just until combined.  Stir in the oats.

Drop by rounded Tablespoon onto a cookie sheet and flatten slightly with a spoon or the bottom of a juice glass.

Bake 10-12 minutes, until edges are lightly browned (be careful not to overcook).  Remove cookies to a cooling rack until completely cooled.

Makes 3 dozen cookies.


Freezing the Cookie Dough:

Make the dough as noted above, then either roll it into balls or use a small ice cream scoop and place on a waxed paper lined cookie sheet that will fit in your freezer.  When the cookie dough balls are completely frozen, put them into labeled freezer bags or tupperware. I also label the bags with baking instructions. When you're ready to bake a batch preheat the oven to 300 degrees Fahrenheit.  Once the oven comes to temp., take the frozen balls out {don't unthaw}, place on a cookie sheet and throw in the oven for 18-22 minutes, or until lightly browned. Remove cookies to a cooling rack until completely cooled.  **Dough is best used within 30 days.**


**View {this post} for more information about freezing cookie dough.**

5 comments:

From Beyond My Kitchen Window said...

I love a good cookie recipe and I also appreciate the freezing directions. These cookies look like they would be sturdy enough to ship off my to college for my daughter.

Elisa said...

They look so good! Any idea how to make them if you don't have the instant pudding?

Staci at Life At Cobble Hill Farm said...

Oh boy. I'm really not sure Elisa. I would think it would be a combination of powdered milk and flour, definitely would have to add vanilla extract, but I really don't know. Sorry.

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Leigh Edwards said...

I made 2 different versions of this recipe. I used the vanilla pudding & added chocolate chips. The other I used butterscotch pudding & added raisins. Both turned out well. Delicious.