We have had a busy couple of weeks as a family. Between restoring some hard wood flooring, a few press events, our daughter’s baptism, and other day-to-day homeschooling and housework, life has just been nuts. On top of all the “busyness” it’s been raining pretty much non-stop and we’ve been sick. So today, we needed a breather.

It was a sweatpants and jammies day. The kids did a lot of reading, a lot of math puzzles, and played board games during recess. And me? I baked. Baking has always been an activity that just slows me down.

I recently discovered pudding cookies – and just love them. They are so soft and delicious – and require less use of sugar and flour. These cookies feature pudding AND chunks of Oreo cookies – and guys – they are SO good!

If you’re having a busy week, give yourself 15 minutes and whip up a batch of these cookies!



1 1/2 sticks margarine*

1/4 c. shortening

1/2 c. sugar

1/2 c. brown sugar (packed)

2 eggs

2 tsp. vanilla

1 small box instant vanilla pudding

1 tsp. baking soda

2 1/4 c. all purpose flour

1 c. semi-sweet chocolate chips

16  crushed Oreo cookies


To Prepare: 

  1. Preheat your oven to 350 degrees
  2. Cream together margarine, shortening, and sugars.
  3. Add eggs and vanilla and mix well.
  4. Mix in flour, baking soda, and pudding mix.
  5. Put Oreo cookies into a Ziploc bag and crush with your hands….or a rolling pin or meat mallet if you’re feeling particularly aggressive. You want to leave them somewhat chunky, rather than creating Oreo “dust.”
  6. Mix in the Oreo chunks and chocolate chips.
  7. Bake for approximately 9 minutes. I always slightly under-bake my cookies and let them continue to “bake” on the pan outside of the oven. I just don’t care for crunchy cookies.


These cookies are SO soft and delicious. They were snatched up so quickly at our house, that I only got ONE!! Guess that just gives me an excuse to make them again right? 😉 Happy baking everyone!


Love Cookies? Want More Recipes?

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oatmeal cookies