Oatmeal Chocolate Chip Pudding Cookies—National Chocolate Chip Day

Today, May 15, is National Chocolate Chip Day, so I thought I’d post these cookies I made a week ago.

I got the recipe for these Oatmeal Chocolate Chip Pudding Cookies when we were in Utah in March.  We stayed with Kevin’s sister, Cindy.  She had a book sitting on the table called A Mormon Cookbook, by Erin Allred.  So I sat flipping through it.  Some of the recipes were interesting and I’d probably never make them, but I found this cookie recipe and I’ve heard of putting an instant pudding mix in chocolate chip cookies before, but hadn’t seen or thought of it in an oatmeal cookie.  So I jotted the recipe down and found it in my purse last week and decided to whip up half the recipe.

The cookies were really good.  I really liked the crisp-on-the-outside texture and the chewy-softness from the pudding inside.  I will make them again soon.  Especially since I halved the recipe and only used half a box of instant pudding.  Here’s Erin’s recipe with my slight adjustments, but I’m going to give the full recipe instead of half like I did.  And I know, it’s National Chocolate CHIP Day and I actually used chopped chocolate for these, but any CHIPS are good.  (Again, I’m trying to use things I have and I have a bunch of chocolate bars from a sale.)

Oatmeal Chocolate Chip Pudding Cookies (aka, Erins’ name for them is Mushy Missionary Oatmeal Cookies, I don’t care for that name—it’s a Mormon thing.), adapted by Katrina from Baking and Boys!

1 cup unsalted butter, softened

1/4 cup granulated sugar

3/4 cup brown sugar

4 ounce package instant vanilla pudding

2 large eggs

3 1/2 cups quick cooking oats

1  1/4 cups all purpose flour

1 teaspoon baking soda

1/4 teaspoon salt (the original recipe had no salt, I added the 1/4 teaspoon)

Any mix of chocolate chips, nuts, raisins you’d like (original recipe)

I used:

4 ounces chopped semi sweet and milk chocolate for the half recipe

Preheat oven to 375 degrees.  Line two baking sheets with parchment paper.  Set aside.

In the bowl of an electric mixer, cream together the butter and sugars for 2-3 minutes.  Scrape sides of bowl.  Add the eggs and beat another 2 minutes.  Mix in the instant pudding.  Combine the dry ingredients in a bowl and whisk together.  Add the the dry ingredients to the mixer and beat just until combined.  Fold in the chocolate/mix-ins by hand. 

Scoop the dough into tablespoon sized balls on the baking sheets and bake for 10 minutes.  Let cool on wire racks. (The half recipe made about 2 dozen.) 

If you didn’t see my last post,  be sure to check out the Best Homemade Play Dough.  If you have kids, they will love it and you will, too!