Oatmealpuddingcookies Recipes

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:

• 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.

OATMEAL COOKIES WITHOUT BUTTER

Steps:

• Preheat the oven to 375°F (190°C) and line a cookie sheet with a piece of parchment paper.
• Stir together the dry ingredients in a medium mixing bowl and set aside.
• In a large mixing bowl, stir together the melted coconut oil, sugar, eggs, and vanilla and stir.
• Add the dry mix to the wet mix and stir just until combined. Stir in the oats and raisins, again stirring just until combined.
• Form the dough into 75-gram balls, about two inches or slightly over 1/4 cup in size, and place 4" apart on the prepared baking sheet. Press the balls down slightly with the palm of your hand. If your dough is too soft to roll into balls, refrigerate for about 30 minutes or until scoopable.
• Bake for 13-17 minutes or until the middle appears to be set and the cookies have evenly browned.
• Let cool completely on the baking sheet. Store in an airtight container for up to 5 days. They can also be frozen for a few months.

PUDDING COOKIES

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a mixing bowl, beat butter with sugars until well blended. Add vanilla extract and eggs, beat until combined.
• Add flour, pudding mix, baking soda, baking powder, and salt. Mix until well blended.
• Fold in mix-ins.
• Drop by cookie scoop onto baking sheet and bake for 10-12 minutes. Let cool on pan for a few minutes, then cool completely on wire rack.
• Store in airtight container for up to a week. ENJOY

CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, dry pudding mix, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and nuts. , Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks.

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.

EASY OATMEAL RAISIN COOKIES

Steps:

• Heat oven to 375°F.
• Combine oats, flour, dry pudding mix and baking soda. Beat butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, mixing well after each addition. Stir in raisins.
• Drop tablespoons of dough, 2 inches apart, onto baking sheets.
• Bake 9 to 11 min. or until edges are lightly browned. Cool on baking sheet 1 min. Remove to wire racks; cool completely.

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.