Oatmeal Pudding Cookies
This is the best oatmeal cookie recipe i've found so far. the cookies were chewy and had a great flavor.
Yield
36 servingsPrep
10 minCook
40 minReady
50 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
or butter flavored shortening |
|
| ¾ | cup |
brown sugar
packed |
*
|
| ¼ | cup |
sugar
white |
|
| 3.5 | ounces |
instant pudding mix, french vanilla
or vanilla |
* |
| 1 ¼ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 3 ½ | cups |
rolled oats
|
|
| 1 | cup |
raisins, seedless
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
or butter flavored shortening |
|
| 177 | ml |
brown sugar
packed |
*
|
| 59 | ml |
sugar
white |
|
| 101.2 | ml/g |
instant pudding mix, french vanilla
or vanilla |
* |
| 296 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 828 | ml |
rolled oats
|
|
| 237 | ml |
raisins, seedless
optional |
|
Directions
Preheat oven to 350℉ (180℃) 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
