These are easy no bake cookies that call for any flavor of INSTANT pudding, so you can get a variety of flavors to suit your particular taste.

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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix together the sugar, butter or margarine and the milk in a large pot and bring to a boil. Boil for 2 minutes.

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  • Turn off heat and add in the pudding, oats and vanilla. Mix well and let stand for 5 minutes.

  • Drop by spoonfuls onto wax paper.

Nutrition Facts

90.5 calories; 1 g protein; 14.5 g carbohydrates; 7.9 mg cholesterol; 54.7 mg sodium. Full Nutrition

Reviews (123)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/06/2006
Great recipe. Took them to a cookie exchange and got rave reviews. I made them with Lemon pudding. They really are good and easy to make too. I tend to add a little more oats as I do like a stiffer cookie. I am not sure why others have tried this and they came out too runny. Maybe the type of oats or maybe not cooking long enough before adding in the oats. I use the old fashioned oats. With using more oats they stiffen up much better. They don't last long so you may want to double the recipe. I have also made them with Pistachio pudding and they were great! Next time I will try the Jell-O Cheesecake or Butterscotch flavor. Thanks for this great and unique recipe. A must try! Read More
(139)

Most helpful critical review

Rating: 3 stars
04/22/2008
This recipe has a great flavor due to the pudding mix. However they never set up! I let them sit on the counter I chilled them in the fridge I even froze them but they stayed gooey. It's possible I might have done something wrong but I don't think I'll be making these again. Read More
(6)
137 Ratings
  • 5 star values: 67
  • 4 star values: 33
  • 3 star values: 16
  • 2 star values: 13
  • 1 star values: 8
Rating: 5 stars
01/06/2006
Great recipe. Took them to a cookie exchange and got rave reviews. I made them with Lemon pudding. They really are good and easy to make too. I tend to add a little more oats as I do like a stiffer cookie. I am not sure why others have tried this and they came out too runny. Maybe the type of oats or maybe not cooking long enough before adding in the oats. I use the old fashioned oats. With using more oats they stiffen up much better. They don't last long so you may want to double the recipe. I have also made them with Pistachio pudding and they were great! Next time I will try the Jell-O Cheesecake or Butterscotch flavor. Thanks for this great and unique recipe. A must try! Read More
(139)
Rating: 4 stars
08/06/2003
I use this recipe often but mine calls for 4 cups of rolled oats. This may help to prevent it from being too runny. Read More
(129)
Rating: 5 stars
05/25/2003
Wow! what a great cookie! I cut the sugar to 3/4 of a cup and I find it just right. I like a versatile cookie like this. All the flavors taste great! Read More
(93)
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Rating: 5 stars
12/22/2011
For a little girl allergic to wheat eggs nuts and soy - this is a dream come true!! Soft yummy chewy cookies. We added 4 cups oats after reading suggestions. A GREAT variation we loved was using lemon pudding 3 1/2 cups oats 1/2 cup craisins - soooo goood!! We also added mint chips to the chocolate ones. The butterscotch didn't even make it into a container - gone too fast. THANK YOU!! 2011: These cookies have become a regular in our household. The kind of oatmeal you use makes a big difference! The quick oats gives you a softer chewier cookie for longer. The old fashioned oats sets up much quicker (don't let it sit for 5 min) and gives you a firmer cookie. We still love Love LOVE these cookies! Read More
(69)
Rating: 5 stars
05/29/2006
I ve made these cookies twice the first time I didn t have chocolate pudding on hand so I used butterscotch. The cookies had a nice flavor but they stayed really sticky and gooey not the consistency they should be. The second time I made them with chocolate pudding and I boiled for 3 min rather them 2 and they came out perfect. Good for us woman that need a chocolate fix once in a while. Read More
(49)
Rating: 4 stars
10/15/2006
Great recipe! I improvised with 1 cup sugar 1/4 cup Splenda and used the Sugar Free Pudding. I let it boil for about 3 minutes and added 4 cups of oats. Instead of dropping them onto wax paper I pressed into a pan to be cut into squares. Cookies disappeared instantly!! Read More
(49)
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Rating: 4 stars
10/30/2006
They taste great and were simple to make. However there were no instructions on how to store them and they don't harden unless refridgerated. Read More
(34)
Rating: 5 stars
07/08/2006
I found this recipe on a day when it was 100 degrees and our air conditioner was broken - "no bake" seemed like a good idea and it was! Like others I decreased the sugar to 1 cup and boiled the mixture for 3 minutes. Also I store them in the refrigerator - they are very refreshing that way. I've made them with chocolate butterscotch lemon and pistachio pudding. All were great but the pistachio were a green/gray color - next time I'll add green food color. Read More
(32)
Rating: 5 stars
01/07/2007
These were perfect for quick treat. I used Devils Food Pudding Mix and cut the sugar to 1-1/2 cups. Mine set up just fine but it might be because I used 1/2 can evaporated milk instead of regular milk. These cookies were much better than the traditional No Bake cookies I am used to. Read More
(27)
Rating: 3 stars
04/22/2008
This recipe has a great flavor due to the pudding mix. However they never set up! I let them sit on the counter I chilled them in the fridge I even froze them but they stayed gooey. It's possible I might have done something wrong but I don't think I'll be making these again. Read More
(6)