* For chocolate-chocolate chip cookies, substitute chocolate flavor instant pudding.
Oatmeal pudding cookies recipe (1982)
1-1/4 cups unsifted all-purpose flour
1 teaspoon baking soda
1 cup butter or margarine
1/4 cup granulated sugar
3/4 cup firmly-packed light brown sugar
1 package (4-serving size) Jell-O Brand vanilla flavor instant pudding and pie filling
3-1/2 cups quick-cooking rolled oats
1 cup raisins (optional)
Mix flour with baking soda. Combine butter, the sugars and pudding mix in large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; then stir in oats and raisins. (Batter will be stiff.)
Drop by rounded measuring teaspoonfuls onto ungreased baking sheets, about 2 inches apart. Bake at 375 F for 10 to 12 minutes. Makes about 5 dozen.
Butterscotch pudding cookies (1986)
Phyllis Frazier wanted the Butterscotch Pudding Cookies recipe her mother used to make. This came from the Detroit Free Press during sugar rationing in World War II, and still is a favorite in the Kipp family.
From the Arizona Republic (Phoenix, Arizona) December 17, 1986
3/4 cup shortening
2 tablespoons brown sugar
1 beaten egg
1 package butterscotch pudding powder, NOT instant
1 cup flour
1-1/2 cup quick oats
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
Mix in order given. This makes a VERY stiff dough. Shape into small balls and flatten with a fork. Bake on greased cookie sheet 10 to 12 minutes in a 350-degree oven.
Lemon cookies with pudding mix (1982)
For a pick-me-up treat after working in the yard or playing hard, nothing can beat a plate of fresh, home-baked cookies. And these delicious Lemon Pudding Cookies with their bright citrus taste are extra refreshing.
These cookies are so easy to make with the help of buttermilk baking mix because there’s no butter to cream. And because they are no-roll cookies, even more preparation time is saved.
From the Herald-Palladium (Saint Joseph, Michigan) May 12, 1982
One cup buttermilk baking mix
One package (3-1/2-ounce) vanilla instant pudding and pie filling (dry)
One teaspoon grated lemon peel
1/4 cup vegetable oil
Lemon butter frosting (recipe follows)
Heat oven to 350 degrees. Mix all ingredients except Lemon Butter Frosting until dough forms a ball. Shape dough into one-inch balls. Place about two inches apart on ungreased cookie sheet. Flatten each to one-fourth-inch thickness with bottom of glass dipped in baking mix.
Bake until edges are delicate brown, about eight minutes. Cool: frost with frosting. Makes 2 to 2-1/2 dozen cookies.
Lemon butter frosting
1 cup powdered sugar
2 tablespoons margarine or butter, softened
1/2 teaspoon grated lemon peel
1 tablespoon lemon juice
Mix powdered sugar and margarine. Stir in lemon peel and lemon juice: beat until frosting is smooth and of spreading consistency.
Butterscotch instant pudding cookies (1971)
The News-Herald (Franklin, Pennsylvania) Nov 2, 1971
1 pkg. (4 size serving) butterscotch instant pudding
1 cup all-purpose biscuit mix
1/4 cup vegetable shortening
1 egg, slightly beaten
3 tablespoons milk
1/2 cup butterscotch morsels/chips
Combine pudding mix and biscuit-mix in a bowl, cut in shortening until mixture resembles coarse meal. Add egg and milk, blend well, stir in morsels. Drop dough from teaspoon onto ungreased baking sheets. Bake at 370 degrees for about 12 minutes or until lightly browned. Remove from baking sheet and cool on racks.
Makes about 2 dozen cookies. Store in covered container.
Caramel pudding cookies (1959)
The Ligonier Echo (Ligonier, Pennsylvania) Feb 6, 1959
Prep time: 15 minutes – Baking time: 10-12 minutes
3 tablespoons butter, melted and cooled
1 cup (4 oz.) pecans, finely chopped
1/3 cup sifted flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup firmly packed brown sugar
1/4 cup sugar
2 tablespoons milk
1 teaspoon vanilla extract
1. Line with paper cups or lightly grease 3 dozen small (about 1-3/4-inch) muffin-pan wells.
2. Sift together flour, baking soda, and salt.
3. Beat together eggs, brown sugar, and sugar until thick and piled softly. Mix in cooled butter, milk, and vanilla extract.
4. Blend in flour mixture all at one time. Stir in pecans. Fill cups one-half full.
5. Bake at 375 F 10 to 12 minutes or until tops spring back when touched lightly. Immediately remove from muffin-pan wells and set on cooling racks. When cooled, decorate with Chocolate Batter Frosting and nuts.
Makes 3 dozen cookies
Chocolate butter frosting
Prep time: 15 minutes
2-1/2 squares (2-1/2 ounces) unsweetened chocolate, melted and cooled
4 cup butter
1/2 teaspoon vanilla extract
1 cup sifted confectioners’ sugar
1. Cream butter and vanilla extract until butter 1s softened.
2. Add one-half of confectioners’ sugar gradually, beating well after each addition. Add cooled chocolate and remaining confectioners’ sugar and beat until fluffy.
3. To decorate caramel pudding cookies, force frosting through a pastry bag and No. 27 star decorating tube. Enough to decorate 36 small cookies.
Also try: Cream-filled pudding cookies (1967)
Take grahams, ginger snaps, butter or any other snack-regular. And turn them into exciting, creamy-filled, thicker-than-store-bought sandwich cookies. Here’s the recipe. Try it for the kids.
1 pkg. (4-serving size) Jell-O Chocolate Pudding and Pie Filling (or any flavor except lemon)
1-1/2 cups milk
1/2 cup heavy cream
3 dozen cookies
Make pudding mix as directed on package. Decrease milk to 1-1/2 cups. Chill.
Whip cream; fold into pudding. Spread over 18 cookies, about 2 tablespoons a cookie. Top with another cookie. Freeze at least 3 hours or overnight.
Thaw 15 minutes before serving. Makes 18 filled cookies.