Preheat the oven to 350°F. Line a baking sheet with parchment paper and gather ingredients.
In a large mixing bowl, cream the butter and sugars until light and fluffy. Add the eggs and vanilla and beat again.
Combine the oats, flour, dry pudding mix, baking soda and salt.
Slowly mix into the butter mixture. Stir in the chips by hand.
Drop by small spoonfuls onto a baking sheet. Press extra chocolate chips on top if desired. Bake for 8-10 minutes.
Cool on a wire rack. Store in a sealed container.
Variation: Add 1/2 cup crushed pretzels or nuts in place of one of the chips.
Make ahead: You can make this dough up to 24 hours in advance and store in the fridge until ready to bake.
Storing: These cookies will stay fresh in an airtight container for up to 3 days. You can also freeze these for up to 3 months. Thaw overnight in the refrigerator before enjoying, or leave at room temperature.
Freezing the dough: You can freeze the cookie dough balls for 2-3 months. Place the dough on a baking sheet and flash freeze until hard, usually about 30-60 minutes. Then stack in a freezer bag or covered container. When ready to bake, place on the pan while the oven is preheating and bake an extra 1-2 minutes.