Oatmeal Chocolate Chip Pudding Cookies
Did you ever get a craving for cookies at 10:30 p.m. on a work night…and actually go and make them? I looked at the bake time on my recipe, 10 to 15 minutes. I thought, that’s pretty fast I’ll have cookies in no time. Wrong! With the rummaging through the cupboards for ingredients, mixing up the batch, baking time, and cleaning up, it was 11:15 p.m. before I took my first bite of oatmeal chocolate chip pudding cookie. Was it worth it? I think so. Anyway, somebody has to make use of the caffeine laden diet soda in the fridge at work.
This recipe is made healthier by using whole wheat flour instead of all purpose. Also, the ratio of oatmeal to flour leans much more towards the oatmeal side compared to other oatmeal cookies.
1/2 cup butter
1 tsp vanilla extract
2 Tbsp skim milk
1/2 package of chocolate instant pudding mix
1 1/2 cups oats
1/2 cup whole wheat flour
1/2 tsp baking soda
1/3 cup semisweet chocolate chips
1/4 cup nuts
Combine softened butter, egg, vanilla, and 1 Tbsp milk. Next mix in pudding mix, oats, flour, and baking soda. If the mixture looks dry and the remaining 1 Tbsp of milk. Stir in chocolate chips and nuts. Bake at 350 degrees F for 10 to 15 minutes.
Beware, this isn’t health food by any means. Just take a look at the butter involved! But all we need to do is try to be a little healthier right? So…there is a ton of oatmeal in this recipe and I used whole wheat flour instead of regular all purpose. I also added some nuts, in this case it was macadamia nuts. I also didn’t add any additional sugar as other recipes call for.
If you like your cookies on the sweeter side add 3 or 4 Tbsp of sugar. I don’t like things too sugary sweet so the pudding mix and chocolate chips added just enough sweetness for me.