Soft and chewy oatmeal cookies perfect for fall! The pudding can be either instant or cook and serve. I use an organic cook and serve pudding mix due to ingredients I avoid in instant, and it works well. The caramel bits I use come from King Arthur Flour, but Kraft also makes them. The KA ones are a bit softer than Kraft.

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Recipe Summary

cook:
12 mins
prep:
15 mins
total:
50 mins
Servings:
60
Yield:
5 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

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  • In a large bowl, cream together butter, brown sugar, and white sugar until smooth. Blend in instant pudding, then beat in eggs and vanilla until the batter is light and fluffy. Combine flour and baking soda; mix into the batter. Stir in oats, apples, and pecans, if using. Dough will be stiff. Drop dough by spoonfuls onto the prepared baking sheets.

  • Bake for 8 to 12 minutes in the preheated oven, or until turning golden brown around the edges. Do not overbake. Cool on wire racks.

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