No Bake Sugar Cokies
24 Cookies
No Bake Sugar Cookies are packed with chewy oats and have the best vanilla flavor because they're made with instant pudding!
Ingredients
- ¾ cup salted butter
- 2 cups granulated sugar
- ⅔ cup whole milk
- ½ teaspoon vanilla extract
- 4 cups quick cooking oats aka,1-minute oats
- ¼ cup powdered milk or powdered coffee creamer
- 1 3.4-ounce box instant vanilla or cheesecake flavored pudding unprepared
- sprinkles
Instructions
- Line a large baking sheet with parchment paper and set it aside while you mix up the cookies.
- Add butter, sugar, and milk to a large saucepan. Cook over medium-high heat, and bring to a rolling boil. Boil for 1 minute, stirring constantly, then remove from the heat.
- Quickly stir in in the vanilla extract, oats, powdered milk, and dry pudding mix. Stir until well combined.
- Using a medium cookie scoop, drop the mixture onto the parchment lined pan. You can press down on them slightly, or leave them as they are. If desired, sprinkle the cookies with rainbow sprinkles.
- Allow the no bake cookies to cool and set for at least an hour, or until they are firm.
Notes
- It's important to use quick oats (the ones that say they'll cook in 1 minute) for this recipe. Instant oats will become mushy, and old-fashioned oats will be too firm and chewy.
- Make These Gluten Free by using certified gluten-free oats and using Jell-O Instant Vanilla pudding instead of the cheesecake flavor (that one does have barley in it). Check the ingredients in your sprinkles as well.
- Watch the weather. It’s harder to make these cookies on a rainy or humid day. Moisture in the air keeps the cookies from setting properly. If it happens to start raining while you’re in the middle of making these, pop them in the fridge to set instead of leaving them on the counter.
- Try other flavors. Vanilla or cheesecake pudding gives these cookies a flavor like traditional sugar cookies, but any flavor can be used.
- Buy the right pudding. Be sure to use Instant pudding, and not the kind you need to cook. I have not tested this recipe using sugar-free versions of instant pudding, so I can't say if they will work or not.
- To store: Add the cookies to a ziplock bag or airtight container. They'll stay fresh for up to a week at room temperature and up to 2 weeks in the fridge. You can freeze them for up to 2 months as well.
Nutrition
Serving: 1cookie | Calories: 179kcal | Carbohydrates: 26g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 72mg | Potassium: 72mg | Fiber: 1g | Sugar: 18g | Vitamin A: 200IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 1mg