Oatmeal Chocolate Chip Pudding Cookies: A Symphony of Texture and Sweetness

There are certain baked goods that evoke an immediate wave of nostalgia, a feeling of stepping back into a warm, comforting kitchen filled with the scent of something truly special. For me, these Oatmeal Chocolate Chip Pudding Cookies are precisely that. I remember a particular rainy afternoon years ago, feeling a bit lost in my culinary exploration, when a friend shared this recipe. The revelation of what that simple box of vanilla pudding mix could do for a cookie was nothing short of magic, transforming an everyday treat into something exceptionally tender and irresistibly chewy. It’s a cookie that surprises and delights with every bite, a testament to the power of a few well-chosen ingredients to create something extraordinary.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10-12 minutes per batch
• Total Time: Approximately 1 hour (including chilling and baking)
• Servings: About 3 dozen cookies
• Yield: 3 dozen
• Dietary Type: Contains Wheat, Eggs, Dairy; Customizable for nut allergies

Ingredients

The beauty of these cookies lies in their straightforward ingredient list, elevated by the inclusion of instant vanilla pudding mix, which is the secret to their incredible softness.

• 1/2 cup shortening (Crisco is recommended for its superior texture-enhancing properties)
• 1/2 cup butter, unsalted (no substitutions for the butter, please; its flavor is crucial)
• 3/4 cup firmly-packed brown sugar
• 3/4 cup granulated white sugar
• 2 large eggs
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 tablespoon pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tablespoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 cups semi-sweet chocolate chips
• 1 1/2 cups chopped pecans (or 1 1/2 cups chopped walnuts if you prefer)
• 1 cup quick-cooking oats, uncooked

Equipment Needed

To bring these delightful cookies to life, you’ll need a few essential kitchen tools:

• Electric mixer (stand or handheld)
• Large mixing bowls (at least two)
• Measuring cups and spoons
• Baking sheets
• Parchment paper (optional, for easy cleanup and even baking)
• Wire cooling racks
• A small glass or flat-bottomed measuring cup (for flattening the cookies)

Instructions

Crafting these cookies is a rewarding process, resulting in a batch of treats that are consistently moist and flavorful. Follow these steps precisely for the best outcome.

1. Preheat and Prepare: Begin by setting your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease your baking sheets. If you prefer a cleaner experience and more even baking, lining your baking sheets with parchment paper is an excellent option.

2. Cream the Fats and Sugars: In a large mixing bowl, combine the shortening and butter. Using an electric mixer, beat these together at medium speed until they are thoroughly creamy. Gradually add the firmly-packed brown sugar and granulated white sugar, continuing to beat until the mixture is well combined and fluffy.

3. Incorporate Wet Ingredients: Add the 2 large eggs to the creamed mixture, one at a time, beating until each is fully blended. Next, incorporate the instant vanilla pudding mix and the pure vanilla extract, mixing until just combined. The pudding mix will contribute to the cookie’s tender texture and subtle vanilla undertones.

4. Combine Dry Ingredients: In a separate, medium-sized bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt. This ensures that the leavening agents and spices are evenly distributed throughout the flour.

5. Marry Wet and Dry: Gradually add the dry ingredient mixture to the butter, egg, and pudding mixture. Beat on a low speed until the ingredients are just blended. Be careful not to overmix at this stage, as overmixing can lead to tough cookies.

6. Add the Goodies: Gently stir in the semi-sweet chocolate chips, your chosen chopped nuts (pecans or walnuts), and the uncooked quick-cooking oats. Distribute them evenly throughout the cookie dough.

7. Shape the Cookies: Roll the dough into 1 1/2-inch balls. Aim for consistency in size so that the cookies bake evenly.

8. Arrange on Baking Sheets: Place the dough balls onto your prepared baking sheets, ensuring there is enough space between each ball to allow for spreading. A good rule of thumb is about 2 inches apart.

9. Flatten the Dough: This is a key step for achieving a chewy, slightly flatter cookie. Press each dough ball down to about 1-inch thickness. The bottom of a drinking glass works wonderfully for this, providing a flat, even surface. Alternatively, you can use your palm or a flat measuring cup.

10. Bake to Perfection: Bake for 10 to 12 minutes. The cookies should appear set around the edges but may still look slightly soft in the center. They will continue to cook slightly on the hot baking sheet after removal from the oven.

11. Cool and Enjoy: Remove the baking sheets from the oven and transfer the cookies immediately to wire racks to cool completely. This allows air to circulate, preventing the bottoms from becoming soggy.

Expert Tips & Tricks

To elevate your cookie-making game and ensure consistently delightful results, consider these professional insights:

• Room Temperature Ingredients: While not explicitly stated, ensuring your butter and eggs are at room temperature before creaming will lead to a smoother, more emulsified dough, which contributes to a better cookie texture.
• Don’t Overmix: As mentioned, once the dry ingredients are added, mix only until just combined. Overmixing develops the gluten in the flour, which can result in tough cookies.
• Pudding Mix is Key: Resist the temptation to use “cooked” pudding or a different variety of instant pudding. The instant vanilla pudding mix is specifically formulated to absorb moisture and create that signature chewy, tender texture.
• Chilling for Control: If your dough feels too soft to handle or if you want to prevent excessive spreading, chilling the dough balls for 15-30 minutes before baking can be beneficial.
• Even Baking: Rotating your baking sheets halfway through the baking time (if using more than one sheet) can help ensure more even browning and baking across all cookies, especially if your oven has hot spots.

Serving & Storage Suggestions

These cookies are a dream served slightly warm, perhaps with a tall glass of cold milk, a steaming mug of coffee, or even a scoop of vanilla ice cream for an indulgent dessert. Their soft texture and rich flavor make them perfect for any occasion, from a casual afternoon snack to a more formal gathering.

Once completely cooled, store the cookies in an airtight container at room temperature for up to 3-4 days. They tend to stay wonderfully soft during this time. For longer storage, you can freeze baked cookies in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container for up to 2-3 months. They can be enjoyed directly from frozen or thawed at room temperature. Unbaked cookie dough balls can also be frozen on a baking sheet and then transferred to a freezer bag; bake directly from frozen, adding a minute or two to the baking time.

Nutritional Information

Here’s an estimated breakdown of the nutritional content per cookie, assuming the recipe yields approximately 36 cookies. Please note that these are approximate values and can vary based on specific ingredient brands and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	~200 kcal
Total Fat	~10g	13%
Saturated Fat	~4g	20%
Cholesterol	~20mg	7%
Sodium	~100mg	4%
Total Carbohydrate	~25g	9%
Dietary Fiber	~1g	4%
Total Sugars	~15g
Protein	~2g	4%

Note: These values are estimates and do not account for variations in ingredient brands or precise serving sizes.

Variations & Substitutions

While the recipe is stellar as is, here are a few ideas to customize your Oatmeal Chocolate Chip Pudding Cookies:

• White Chocolate & Macadamia: Swap the semi-sweet chips for white chocolate chips and the pecans/walnuts for chopped macadamia nuts for a tropical twist.
• Dark Chocolate & Cranberry: Use dark chocolate chips and add 1/2 cup of dried cranberries for a tart and rich combination.
• Nut-Free: For a nut-free version, simply omit the nuts entirely. The cookies will still be wonderfully textured and delicious.
• Extra Chewy: For an even chewier cookie, slightly underbake them – about 9-10 minutes. They will firm up as they cool.

FAQs

Q: Why are my cookies spreading too much?
A: This can happen if your butter and shortening were too soft, if the dough was overmixed, or if the oven temperature was too low. Ensuring ingredients are at the correct temperature and not overmixing are key.

Q: Can I use regular oats instead of quick-cooking oats?
A: While quick-cooking oats are recommended for their texture in this recipe, you could technically use old-fashioned rolled oats. They might provide a slightly chewier, more pronounced oat texture.

Q: How do I make sure the cookies are evenly baked?
A: Using a consistent size for your cookie dough balls, placing them evenly on the baking sheet with adequate spacing, and rotating the baking sheets during the baking process will help ensure even baking.

Q: Can I omit the shortening and just use butter?
A: The recipe specifically calls for both shortening and butter. Shortening contributes to a specific tender texture and higher melting point that helps the cookies maintain their shape and chewiness. Substituting solely butter might result in a flatter, more spread-out cookie.

Q: What if I don’t have an electric mixer?
A: You can cream the butter, shortening, and sugars by hand using a sturdy whisk or a wooden spoon, though it will require more effort. The eggs and pudding mix can also be incorporated by hand.

A Little Something Extra

These cookies are more than just a recipe; they’re an experience. The way the edges crisp just so, while the center remains delightfully soft and chewy, is a textural masterpiece. They’re the perfect companion to a good book, a leisurely afternoon, or a moment of quiet contemplation. Bake them for loved ones, share them with neighbors, or simply treat yourself. I find they pair beautifully with a robust cup of coffee or a glass of chilled almond milk. Whichever way you choose to enjoy them, I hope they bring you as much joy in the making and savoring as they have for me.