Oatmeal Caramel (Or Butterscotch) Pudding Cookies

Name: Oatmeal Caramel (Or Butterscotch) Pudding Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter, melted and cooled (no subs please!); 1 cup light brown sugar; 1/4 cup white sugar; 1 (6 ounce) package butterscotch pudding mix (can use caramel too); 1 1/2 teaspoons vanilla; 1/4 teaspoon maple extract; 2 eggs; 2 tablespoons water; 2 cups quick-cooking oatmeal; 1 cup rolled oats; 1 cup all-purpose flour; 1 1/2 teaspoons baking soda; 1/2 teaspoon salt; 1/2 cup flaked coconut; 1 cup butterscotch chips (or white baking chips or 1/2 cup of each!); 1 cup semi-sweet chocolate chips (or chunks); 1 cup chopped pecans

Servings: persons

1 cup butter, melted and cooled (no subs please!)
1 cup light brown sugar
1/4 cup white sugar
1 (6 ounce) package butterscotch pudding mix (can use caramel too)
1 1/2 teaspoons vanilla
1/4 teaspoon maple extract
2 eggs
2 tablespoons water
2 cups quick-cooking oatmeal
1 cup rolled oats
1 cup all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup flaked coconut
1 cup butterscotch chips (or white baking chips or 1/2 cup of each!)
1 cup semi-sweet chocolate chips (or chunks)
1 cup chopped pecans

1
Prepare a cookie sheet with parchment paper or line with foil and spray with non-stick cooking spray.
2
In a large mixing bowl, stir together melted and cooled butter, both sugars, pudding mix and both extracts; stir well to combine.
3
Stir in eggs and water; mix well to combine.
4
In another bowl, mix together the oatmeal, rolled oats, coconut, flour, baking soda, and salt; mix to combine.
5
Mix the dry mixture into the egg/butter mixture; stir well to combine.
6
Fold in baking chips and pecans.
7
Chill the dough for about 30 minutes.
8
Set oven to 350 degrees.
9
Remove from fridge, and shape into large balls (about 2 tablespoons each).
10
Place on prepared baking sheet, and press down the dough slightly.
11
Bake for 11-13 minutes, or until JUST set and golden brown around the edges.

1944

kcal

Calories

152

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup butter, melted and cooled (no subs please!), 1 cup light brown sugar, 1/4 cup white sugar, 1 (6 ounce) package butterscotch pudding mix (can use caramel too), and more.

Yes, Oatmeal Caramel (Or Butterscotch) Pudding Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!