OATMEAL RAISINETTES

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Oatmeal Raisinettes image

This recipe is borrowed from the book "Devil's Food Cake Murder", by Joanne Fluke. I can't wait to try it!

Provided by Tam D

Categories     Chocolate

Time 35m

Number Of Ingredients 13

1 c butter, softened
1 pkg instant butterscotch pudding mix, 4 oz.
1/2 c sugar
1/2 c brown sugar
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 1/2 c flour
1 1/2 c oats, quick cooking
1 c chocolate covered raisins
1 c butterscotch baking chips

Steps:

  • 1. With an electric mixer, combine the butter, pudding mix, and sugars. Beat until light and fluffy.
  • 2. Add the egg and vanilla. Combine thoroughly.
  • 3. Beat in the baking soda, salt, and cinnamon, until thoroughly incorporated.
  • 4. Slowly add in the flour, about 1/4 at a time, mixing after each addition.
  • 5. Slowly add in the oats, about 1/4 at a time, mixing after each addition.
  • 6. Stir in the chocolate covered raisins and baking chips. (I use a wooden spoon)
  • 7. Drop the cookie dough, by rounded tablespoons, onto an ungreased baking sheet, 2" apart.
  • 8. Bake at 350* for about 12-15 minutes, or until the edges are golden brown. Cool the cookies on the baking sheet for 2 minutes, then remove them to a cooling rack.
  • 9. NOTES: 1) If you make them small, this recipe will yield up to 6 dozen cookies. 2) You could use a small package of butterscotch cook and serve, but NOT the sugar-free version. Or you could use vanilla.

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