Fudge Oatmeal Reese Peanut Butter Chip Pudding Cookies

OLYMPUS DIGITAL CAMERA

Have you ever eaten no bake chocolate oatmeal drop cookies? This recipe I came up with is reminiscent of those, but in pudding chip cookie form. They have the fudgy base, chewy oats, and lots of peanut butter flavor from the Reese chips. These cookies were a hit with my four year old daughter, and one I will definitely be making again in the future.

Fudge Oatmeal Reese Peanut Butter Chip Pudding Cookies
 
Prep time
Cook time
Total time
 
Serves: 50
Ingredients
  • 1 cup butter, softened
  • 1 cup light brown sugar, packed
  • 1 small pkg. instant chocolate fudge pudding mix
  • 2 teaspoons vanilla bean paste
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1&3/4 cups all-purpose flour
  • 2 cups rolled oats
  • 1 (10 oz.) pkg. Reese peanut butter chips
Instructions
  1. In a stand mixer, add the butter, brown sugar, instant pudding mix, vanilla bean paste. Beat on low and then medium speed until smooth.
  2. Add the eggs and mix on medium until smooth and fluffy.
  3. Add the baking soda and flour in two additions, beating on low speed after each addition.
  4. Add the rolled oats and peanut butter chips, beating on low speed until incorporated.
  5. Using a 1&1/2 tablespoon cookie scoop, drop dough by mounds onto ungreased cookie sheets. Flatten slightly with the bottom of a glass.
  6. Bake for 9 minutes, or until edges are well set and centers are slightly moist.
Notes
can substitute pure vanilla extract for the vanilla bean paste
Nutrition Information
Serving size: 1 Calories: 115

 

Pin ItFollow Me on Pinterest

Speak Your Mind

Rate this recipe: