Get ready to experience a cookie revolution that combines the nostalgic warmth of classic oatmeal cookies with an unexpected twist of creamy Jell-O pudding magic! These aren't your ordinary cookies - they're a soft, chewy, and incredibly moist treat that will have everyone begging for your secret recipe. Imagine biting into a cookie so perfectly balanced, it's like a hug for your taste buds - with a surprising burst of vanilla or butterscotch flavor that'll make your dessert game legendary!
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 30 cookies
Ingredients
- 1 cup butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 package (3.4 oz) Jell-O instant pudding mix (vanilla or butterscotch)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups rolled oats
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add the Jell-O instant pudding mix to the butter-sugar mixture. Continue mixing until fully incorporated and smooth.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract, ensuring all ingredients are thoroughly combined.
- In a separate bowl, whisk together the rolled oats, all-purpose flour, baking soda, and salt to create a uniform dry ingredient mixture.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing cookies about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set but still soft.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days. For best texture, place a piece of bread in the container to help maintain moisture.
Tips
- Room Temperature Matters: Ensure your butter and eggs are at room temperature for the smoothest, most well-incorporated batter.
- Don't Overmix: Mix the dry ingredients just until combined to keep your cookies tender and soft.
- Uniform Cookie Size: Use a cookie scoop for consistent sizing, which helps ensure even baking.
- Moisture Preservation Trick: The bread slice storage tip isn't just a hack - it actually keeps your cookies soft for days!
- Flavor Variations: Experiment with different pudding mix flavors like butterscotch or vanilla to create unique taste profiles.
- Cooling is Crucial: Let cookies rest on the baking sheet for 5 minutes before transferring to prevent breaking.
- Storage Tip: Store in an airtight container to maintain maximum freshness and soft texture.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 19g
Protein: 2g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 30mg
