Oatmeal Caramel Or Butterscotch Pudding Cookies Recipes

BUTTERSCOTCH OATMEAL COOKIES

Steps:

• In a very large bowl, cream the butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. , Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips and pecans., Drop by rounded tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks.

OATMEAL BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl beat the butter or margarine, white sugar and brown sugar together. Add the eggs and vanilla, beating well.
• Stir together the flour, baking soda, cinnamon and salt. Gradually add the flour mixture to the butter mixture and stir until blended. Stir in the oats and the butterscotch chips. Drop by teaspoonfuls onto an ungreased cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown.

PUDDING NO-BAKE OATMEAL COOKIES

Steps:

• In 3 quart microwaveable bowl, combine the sugar, butter and evaporated milk. Cook on high power for 2 to 5 minutes, stirring occasionally until the mixture comes to a rapid boil. Allow the mixture to boil undisturbed for 20 to 30 seconds. Remove from heat and stir in the instant pudding and oatmeal. Spoon onto waxed paper lined cookie sheets. Allow to sit at least 15 minutes or until firm.

OATMEAL CARAMEL APPLE COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, sugars and pudding mix until light and fluffy, 5-7 minutes. Add eggs; mix well. Beat in applesauce. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in oats and apple., Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until golden brown, 15-18 minutes. Cool on pans 3 minutes. Serve warm or remove to wire racks to cool completely. Store in an airtight container. Freeze option: Freeze cookies in freezer containers, separating layers with waxed paper. To use, thaw before serving.

PUDDING OATMEAL COOKIES

Steps:

• Mix flour with baking soda.
• Combine butter, the sugars and pudding mix in a large mixing bowl.
• Beat until smooth and creamy.
• Beat in the egg.
• Gradually add flour mixture, then stir in oats and the raisins.
• Drop rounded teaspoonfuls on ungreased baking sheet.
• Bake at 375°F about 10-12 minutes.
• Other flavor pudding mixes can be used.

OATMEAL CARAMEL (OR BUTTERSCOTCH) PUDDING COOKIES

Steps:

• Prepare a cookie sheet with parchment paper or line with foil and spray with non-stick cooking spray.
• In a large mixing bowl, stir together melted and cooled butter, both sugars, pudding mix and both extracts; stir well to combine.
• Stir in eggs and water; mix well to combine.
• In another bowl, mix together the oatmeal, rolled oats, coconut, flour, baking soda, and salt; mix to combine.
• Mix the dry mixture into the egg/butter mixture; stir well to combine.
• Fold in baking chips and pecans.
• Chill the dough for about 30 minutes.
• Set oven to 350 degrees.
• Remove from fridge, and shape into large balls (about 2 tablespoons each).
• Place on prepared baking sheet, and press down the dough slightly.
• Bake for 11-13 minutes, or until JUST set and golden brown around the edges.

SALTED BUTTERSCOTCH PUDDING PRETZEL COOKIES

Steps:

• Heat oven to 350°F. In medium bowl, mix flour, baking soda and 1/2 teaspoon salt; set aside.
• In large bowl, beat softened butter, granulated sugar and brown sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in dry pudding mix. Beat in eggs, one at a time, just until smooth. Stir in vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Stir in crushed pretzels, chocolate chips and toffee bits until blended.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Sprinkle each cookie lightly with coarse salt.
• Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Store covered in airtight container at room temperature.

BUTTERSCOTCH OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 375.
• Combine: flour, baking soda, salt and spices in a small bowl.
• Beat (cream together): butter, sugar, eggs and vanilla in a large mixing bowl.
• Gradually beat in flour mixture.
• Stir in oats, butterscotch chips and raisins.
• Drop by rounded teaspoons.
• onto cookie sheet.
• Bake 7 to 8 minutes.
• Cool 2 minutes on pan than transfer to rakes till cool.
• Cook's Note in Response to Marg (CaymanDesigns)'s Review: I've found it's important to make sure you replace any of the add-ins you leave out (raisins or butterscotch chips) either with the same amount of another add-in or with an equal amount of extra oats. That will keep the cookie from being too "runny".

OATMEAL PUDDING COOKIES

Steps:

• Grease a large cookie/baking sheet.
• In a large bowl cream together the shortening, butter with brown and white sugar until smooth and fluffy.
• Add in eggs and vanilla and mix until thoroughly combined then add in pudding mix and beat until thoroughly combined.
• In a small bowl mix together flour with baking soda, pinch salt and cinnamon; add to the creamed mixture and mix until combined.
• Stir in oats until combined, then stir in nuts.
• Chill dough for 2 hours or up to 24 hours in refrigerator.
• Drop by heaping teaspoonfuls onto cookie sheet.
• Bake at 350°F for 8 minutes or until edges are light golden brown (do not over bake).
• Cool on wire racks.