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Oatmeal Cookie Pudding

Prep Time30 mins
Cook Time3 hrs
Total Time3 hrs 30 mins
Servings: 4
Author: Mary Ann Dwyer

Ingredients

  • Pudding:
  • 2 1/2 cups half and half
  • 1 tsp. vanilla bean paste
  • 2/3 cup sugar
  • 1/8 tsp. salt
  • 1 cinnamon stick
  • 3 Tbsp. cornstarch
  • 2 tbsp. unsalted butter
  • Oatmeal Raisin Cookies:;
  • 1/2 cup one stick unsalted butter, softened
  • 1/2 cup brown sugar firmly packed
  • 1/4 cup granulated sugar
  • 1 egg room temperature
  • 1/2 tsp. vanilla
  • 3/4 cup all-purpose flour
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 1/2 cups Quaker Oats quick or old-fashioned
  • 3/4 cup raisins

Instructions

  • In a medium saucepan combine 2 cups half and half, vanilla bean paste, sugar, salt and cinnamon stick and bring to a simmer over medium heat.
  • Combine cornstarch with remaining 1/2 cup half and half and whisk together until there are no more lumps.
  • Add cornstarch mixture to saucepan and continue to cook for about 5 minutes until mixture begins to thicken, stirring often. Do not boil.
  • Reduce heat to low and continue to cook for 5 more minutes.
  • Remove cinnamon stick.
  • Stir in butter.
  • Pour mixture into a 1-quart dish covered with plastic wrap and refrigerate until chilled, about 3 hours.
  • Heat oven to 350 degrees.
  • Line a large baking sheet with parchment paper.
  • Beat butter, brown sugar and granulated sugar in a large bowl until creamy.
  • Add egg and vanilla and continue to beat until well combined.
  • In a medium bowl sift together flour, cinnamon, baking soda and salt.
  • Add flour mixture to butter mixture. Mix well.
  • Add oats and raisins and stir until well combined.
  • Drop by tablespoonfuls onto prepared baking sheet.
  • Bake 10 minutes or until golden brown.
  • Cool on wire racks.
  • To assemble parfaits place 1 1/2 cookies, crumbled into bottom of glass, top with some pudding, then top with another 1 1/2 cookies. You will have extra cookies.