White Chocolate Lemon Oatmeal Funfetti Pudding Cookies


Last week I posted the recipe for white chocolate lemon oatmeal pudding cookies. My husband, daughter, and I enjoyed these so much that I thought I’d try them again. This time, I added one cup of rainbow sprinkles to the batter. Turning these lemon cookies into “funfetti style” really amped up the sweetness and texture. According to my daughter, they are “very, very pretty cookies.” Delicious and attractive?! What more could one ask for? 🙂

White Chocolate Lemon Oatmeal Funfetti Pudding Cookies
Prep time
Cook time
Total time
Serves: 48
  • 1 cup butter, softened
  • ¾ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 small package instant lemon pudding mix
  • 1 teaspoon pure almond extract
  • 2 extra large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 cups rolled oats
  • 1 cup rainbow sprinkles
  • 1 12 oz. package white chocolate chips
  1. Preheat oven to 375 degrees. In a large bowl, cream together the butter, brown sugar, granulated sugar, pudding mix, and almond.
  2. Beat in the eggs.
  3. Add the flour and baking soda, stirring until well combined.
  4. Add the rolled oats, followed by the rainbow sprinkles and white chocolate chips, mixing until incorporated.
  5. Using a 1&1/2 Tablespoon scoop, drop dough onto parchment lined cookie sheets.
  6. Bake for 9 minutes, or until edges are slightly golden and centers are almost set.

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