If you’re looking for the softest, chewiest chocolate chip oatmeal cookies ever, you’ve come to the right place.
These cookies are next level because we’re adding a little secret ingredient—vanilla pudding mix! It keeps the cookies moist, adds just the right hint of vanilla, and makes them downright irresistible.
My kids love these, and they’re always gone within hours (okay, minutes!).
You’ll love how easy they are to make, and they’re perfect for bake sales, lunchboxes, or just because you need a treat. Let’s get baking!
What You’ll Need
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 1/2 cups old-fashioned oats
- 1 1/2 cups semisweet chocolate chips
Pro Tips
- Soften the butter ahead of time! Softened butter blends better, giving you a smoother dough.
- Chill the dough for 15–20 minutes before baking. This prevents the cookies from spreading too much.
- Don’t skip the pudding mix! It’s the secret to soft, chewy cookies.
- Use old-fashioned oats, not quick oats. They give the cookies the perfect chewy texture.
- Let the cookies cool completely on the baking sheet—they’ll firm up as they cool and stay soft inside.
Tools You’ll Need
- Mixing bowls
- Wooden spoon or electric hand mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mat
- Cooling rack
Substitutions and Variations
- No vanilla pudding mix? Substitute butterscotch or chocolate pudding mix for a fun twist.
- Want less sweetness? Use dark chocolate chips instead of semisweet.
- Add-ins: Mix in some chopped nuts, shredded coconut, or dried cranberries for extra flavor.
Make-Ahead Tips
You can prepare the dough up to 2 days in advance. Just wrap it tightly and keep it in the fridge until you’re ready to bake. Or, freeze scoops of dough for up to 3 months and bake straight from frozen (just add 1–2 extra minutes to the bake time).
How to Make Chocolate Chip Oatmeal Cookies
Step 1: Cream the Butter and Sugars
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
Step 2: Add Wet Ingredients
Mix in the eggs, vanilla extract, and vanilla pudding mix. Stir until well combined.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this to the wet ingredients, mixing until just combined.
Step 4: Add Oats and Chocolate Chips
Gently stir in the oats and chocolate chips until evenly distributed.
Step 5: Scoop and Bake
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat. Scoop the dough into 2-tablespoon-sized balls and place them 2 inches apart. Bake for 10–12 minutes, or until the edges are golden brown.
Step 6: Cool and Enjoy!
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Or just grab one while it’s warm and gooey!
Leftovers and Storage
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies for up to 3 months—just let them thaw at room temp when you’re ready to enjoy them.
Let’s Get Baking!
I can’t wait for you to try these chocolate chip oatmeal cookies! They’re soft, chewy, and loaded with flavor thanks to the vanilla pudding mix. Your kitchen is going to smell amazing. Make them for your family, share them with friends, or just keep them all to yourself (no judgment!). Let me know how yours turn out in the comments below, or if you have any questions—happy baking!
