S’more Oatmeal Pudding Chip Cookies II


I posted my recipe for s’more oatmeal pudding chip cookies back in July of 2012. Although those cookies turned out great, I feel there is always room for experimentation (which sometimes leads to improvement). This time, I used dark brown sugar in place of half of the light brown sugar, more vanilla extract, and miniature semi-sweet chocolate chips. The dark brown sugar and extra vanilla gave these a deeper, more graham-cracker-ish flavor, while the miniature chocolate chips insured lots of chocolate in every bite.

S'more Oatmeal Pudding Chip Cookies II
Prep time
Cook time
Total time
Serves: 60
  • 1 cup butter, softened
  • ½ cup light brown sugar, packed
  • ½ cup dark brown sugar, packed
  • 1 small package vanilla instant pudding mix
  • 1&1/2 teaspoons vanilla extract
  • 2 extra large eggs
  • 1&1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 sleeve (9 sheets) Honey graham crackers, coarsely crushed
  • 1&1/2 cups rolled oats
  • 1&1/2 cups Kraft marshmallow bits
  • 2 cups miniature semi-sweet chocolate chips
  1. Preheat oven to 375 degrees. In a stand mixer, beat together the butter, light and dark brown sugars, pudding mix, and vanilla until smooth and fluffy.
  2. Add the eggs and beat well.
  3. Add the flour and baking soda, mixing on low speed until well combined.
  4. Add the graham cracker crumbs and mix on low speed to combine.
  5. Continuing on low speed, add the rolled oats, marshmallow bits, and miniature chocolate chips. Beat until thoroughly combined.
  6. Drop with a 1&1/2 Tablespoon scoop onto ungreased cookie sheets. Bake for 9 minutes or until slightly golden around edges and almost set in the center.

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