You’ve come to the correct place if you want the softest, chewiest chocolate chip oatmeal cookies ever.
We’re adding a secret ingredient—vanilla pudding mix—to these cookies to make them even better. It keeps the cookies moist, provides just the right amount of vanilla flavor, and makes them impossible to resist.
My kids love these, and they eat them all up in a matter of hours (or even minutes!).
You will love how easy these are to prepare, and they are great for bake sales, lunch boxes, or simply because you want a treat. Let’s start baking!
Equipment Needed
- Bowls for mixing
- A wooden spoon or an electric hand mixer
- Spoons and cups for measuring
- Sheets for baking
- Silicone baking mat or parchment paper
- Rack for cooling
Ingredients
- 1 cup (2 sticks) of softened, unsalted butter
- 1 cup of packed brown sugar
- 1/2 cup of sugar that has been ground
- Two big eggs
- 1 box of instant vanilla pudding mix (3.4 oz)
- 1 tsp. vanilla extract
- 1 1/4 cups of flour for all purposes
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of salt
- 2 1/2 cups of old-fashioned oats
- 1 1/2 cups of semisweet chocolate chips
Preparation Steps
- Set your oven to 350°F (175°C). Put parchment paper or a silicone mat on top of the baking sheets.
- Mix the softened butter, brown sugar, and granulated sugar together in a big bowl until they are light and fluffy (approximately 2–3 minutes).
- Add the eggs, vanilla essence, and vanilla pudding mix and stir well. Mix well until everything is mixed together.
- Mix the flour, baking soda, baking powder, and salt together in a another basin. Slowly add this to the wet ingredients and stir until everything is mixed together.
- Gently mix in the oats and chocolate chips until they are all mixed in.
- Before baking, put the dough in the fridge for 15 to 20 minutes. This stops the cookies from spreading too much.
- Put the dough into balls that are 2 tablespoons big and space them 2 inches apart. Bake for 10 to 12 minutes, or until the sides turn golden brown.
- After 5 minutes, move the cookies to a wire rack to cool all the way down. Or just grab one while it’s still warm and gooey!
Tips for Perfect Cookies
- Get the butter soft before you use it! Butter that has been softened mixes better, which makes the dough smoother.
- Don’t forget the pudding mix! It’s the key to making cookies that are soft and chewy.
- Not quick oats, but old-fashioned oats. They make the cookies chewy, which is just right.
- The cookies will harden as they cool and stay soft inside. Let them cool all the way on the baking sheet.
Variations and Add-ins
- No vanilla pudding mix? For a creative twist, use butterscotch or chocolate pudding mix instead.
- Want it to be less sweet? Instead of semisweet chocolate chips, use dark chocolate chips.
- Add-ins: For more taste, mix in additional chopped almonds, shredded coconut, or dried cranberries.
Storage
- You can make the dough up to two days ahead of time. Just wrap it up firmly and put it in the fridge until you’re ready to bake.
- You can also freeze dough balls for up to three months and bake them straight from the freezer (just add one to two extra minutes to the baking time).
- You can keep cookies in an airtight jar at room temperature for up to five days.
- You can freeze baked cookies for up to three months. When you’re ready to eat them, just let them defrost at room temperature.
Let’s start baking!
I can’t wait for you to taste these oatmeal cookies with chocolate chips! The vanilla pudding mix makes them soft, chewy, and full of flavor. Your kitchen is going to smell great. You can make these for your family, give them to friends, or just keep them all to yourself (no judgment!). Please let me know how yours turns out in the comments below, or if you have any questions. Happy baking!