Chocolate Chip Oatmeal Cookies
Total TimePrep: 20 min. Bake: 10 min./batch
Makesabout 7 dozen
- 1 cup butter, softened
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups quick-cooking oats
- 1-1/2 cups all-purpose flour
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (12 ounces) semisweet chocolate chips
- 1 cup chopped nuts
- 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.
Test Kitchen Tips
Nutrition Facts1 cookie: 87 calories, 5g fat (2g saturated fat), 11mg cholesterol, 84mg sodium, 11g carbohydrate (7g sugars, 1g fiber), 1g protein.
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Oct 8, 2019
These cookies are delicious! They turned out chewy and have a nice amount of chocolate. I used old fashioned oats as I did not have the quick cooking on hand.
Apr 16, 2019
The absolute BEST oatmeal cookie recipe I have ever made!
Dec 31, 2018
Amazing. This might be my new favorite cookie - plenty of chocolate chips even for this chocolate lover. I only had while chocolate pudding mix but otherwise followed the directions exactly, other than making the cookies a bit bigger.
Mar 4, 2018
Perfect cookie for dunking, crispy on the outside, soft on the inside. I used a medium cookie scoop and baked them at 350 degrees for 10 minutes (convection setting). I flattened them slightly when they came out of the oven.
Jan 30, 2018
I changed a few things. I used sugar-free pudding and chocolate chips, splenda to replace white sugar, splenda brown sugar blend (3/8 cup), and old fashioned oats (because that's what I had). They were a little drier than other cookies I have made, but they did hold together just fine. I was surprised mine did not flatten out but looked like haystacks when baked. 2nd batch I flattened before baking. They tasted fine either way, and I will make these again. Thanks for a healthier cookie recipe. I only got 4 dozen, but used a medium cookie scoop so that is probably why.
Oct 2, 2017
These were quite tasty! I loved the texture additions of the oatmeal and nuts. They are a nice change of pace from the usual regular chocolate chip or oatmeal cookies.
Sep 15, 2017
To make things easier, I melted the butter before whisking in the sugar, and I made them into bars using a 15x10x1 jelly roll pan, baking for about 18 minutes until lightly browned around the edges. Let them cool completely before cutting/eating because they probably wouldn't have held together too well out of the oven.They were absolutely delicious! The oats were a little crispy, and they were very tasty. My husband is trying to keep them all for himself. I usually wouldn't make a recipe using convenience items like vanilla pudding, but I happened to have some in bulk I needed to use up (1/2 cup= a package).
Dec 23, 2016
The dough was very dry and I had a hard time keeping it together on the cookie sheet. They were falling apart. I used Old fashioned oats. I don't know if that made a difference, but I have made other oatmeal cookies with those oats and they were great. Will not make this recipe again.
Nov 3, 2016
cookies were divine.ps: if you don't follow the recipe you cannot exactly blame TOH . just a thought .... use it don't use it.
Sep 9, 2016
They were moist but not a big fan of the oatmeal with them. They were easy to make though.