Oreo Pudding Chocolate Chip Cookies – an easy and delicious from scratch cookie recipe. Crispy on the outside and soft on the inside. All you need is a glass of milk and you are set! Butter, eggs, brown sugar, sugar, oreo pudding mix, vanilla, flour, baking soda, salt, oatmeal, and chocolate chips. Can freeze the cookie dough for a quick treat later! This recipe makes a lot of cookies – great for parties, bake sales, potlucks, and your holiday cookie tray.
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Pin This RecipeThe BEST Chocolate Chip Cookies
These Oreo Pudding Chocolate Chip Cookies put all other chocolate chip cookies to shame. They are AH-MAZ-ING! Crispy on the outside and soft on the inside – perfect! Homemade cookies loaded with oreo pudding, oatmeal, and chocolate chips. The oreo pudding in the cookie dough makes these cookies irresistible. Make sure you have some friends to share with when you make these cookies. We almost ate the whole batch ourselves. Sorry, not sorry!
How to Make Oreo Pudding Chocolate Chip Cookies
These cookies are very easy to make with only a few simple ingredients. Start with mixing together unsalted butter, sugar, and brown sugar in the bowl of an electric mixer until light and fluffy. Add eggs and vanilla. Slowly mix in oreo pudding, flour, baking soda, and salt. Stir in oatmeal and chocolate chips. Scoop the dough with a cookie scoop and bake.
- Do NOT make the pudding. You are only going to use the dry mix. I buy the Oreo pudding at Walmart.
- I used semi-sweet chocolate chips in the cookies. Feel free to use milk chocolate, dark chocolate or white chocolate chips.
- I use quick-cook oatmeal for the oatmeal in the cookies. I do not recommend instant oatmeal.
- One cup of all-purpose flour weighs 4.25-ounces. To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup.
- Can Chocolate Chip Cookies be frozen? Yes! You can freeze the cookie dough or the baked cookies.
- To freeze the unbaked cookie dough, scoop the dough and place it on a parchment-lined baking sheet. Place the cookie sheet in the freezer. Once the dough is frozen, transfer cookie dough balls to a freezer bag and store them in the freezer for 3 to 6 months.
- When ready to bake cookies, simply add a few minutes to the cooking time.
- To freeze baked cookies, allow the cookies to cool completely and place them in a freezer bag. Place the bag in the freezer. The cookies will keep about 3 months in the freezer.
- To freeze the unbaked cookie dough, scoop the dough and place it on a parchment-lined baking sheet. Place the cookie sheet in the freezer. Once the dough is frozen, transfer cookie dough balls to a freezer bag and store them in the freezer for 3 to 6 months.
Cookies Made from Scratch
As I said, these cookies are a favorite at our house. I usually whip up a batch of these cookies for cookouts, parties, bake sales, and holiday cookie trays. I NEVER have any leftovers and everyone asks for the recipe! You need to make these cookies ASAP!
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Oreo Pudding Chocolate Chip Cookies
Ingredients:
- 2¼ cups flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, room temperature
- ¾ cup brown sugar, packed
- ¾ cup granulated sugar
- 1 (4.2-oz) package instant Oreo pudding mix
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup quick cooking oatmeal
- 2 cups semi-sweet chocolate chips
Instructions:
- Preheat oven to 375ºF.
- Whisk flour, baking soda and salt together in a bowl. Set aside.
- Cream the butter and both sugars with an electric mixer, scraping down the sides of the bowl often. Add the vanilla and eggs; beat until eggs are mixed in.
- Add the oreo pudding and flour mixture to the batter and stir until it is almost fully mixed in. Add oatmeal and continue stirring until flour disappears. Stir in chocolate chips.
- Using a medium cookie scoop, scoop dough onto parchment-lined cookie sheets.
- Bake for 9-11 minutes or until edges are lightly brown. Transfer the baked cookes to a cooling rack and cool completely.
Notes:
- Do NOT make the pudding. You are only going to use the dry mix. I buy the Oreo pudding at Walmart.
- I used semi-sweet chocolate chips in the cookies. Feel free to use milk chocolate, dark chocolate or white chocolate chips.
- I use quick-cook oatmeal for the oatmeal in the cookies. I do not recommend instant oatmeal.
- One cup of all-purpose flour weighs 4.25-ounces. To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup.
- Can Chocolate Chip Cookies be frozen? Yes! You can freeze the cookie dough or the baked cookies.
- To freeze the unbaked cookie dough, scoop the dough and place it on a parchment-lined baking sheet. Place the cookie sheet in the freezer. Once the dough is frozen, transfer cookie dough balls to a freezer bag and store them in the freezer for 3 to 6 months.
- When ready to bake cookies, simply add a few minutes to the cooking time.
- To freeze baked cookies, allow the cookies to cool completely and place them in a freezer bag. Place the bag in the freezer. The cookies will keep about 3 months in the freezer.
- To freeze the unbaked cookie dough, scoop the dough and place it on a parchment-lined baking sheet. Place the cookie sheet in the freezer. Once the dough is frozen, transfer cookie dough balls to a freezer bag and store them in the freezer for 3 to 6 months.
Steph
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Could you make these without the oatmeal and how would you adjust the recipe accommodate?
I’ve only made these as written. As always, please use your best judgment regarding substitutions and modifications.
Is there something I can substitute for the oatmeal? Just not an oatmeal fan.
Any changes and substitutions to the recipe would be up to you.
Glad to hear you liked them Stephanie!
Delish! Daughter and I baked these today — wonderful!
Yum! What a good idea, I've seen the ccc's with vanilla pudding, but it would be fun to try other flavors like this.
Wonderful cookie and I added white chocolate chips and cut down on the chocolate chips. This recipe is a keeper!
Does it have to be instant pudding?
YUM! These sound AWESOME! Putting them on my list to try!!
Perfect timing! I just happen to be going to the grocery store this morning. Can't wait to try this recipe. Yum!