Oatmeal Raisinettes Recipe

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Oatmeal Raisinettes

Tam D

By
@methodmaven

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


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Serves:

2-4 dozen

Prep:

20 Min

Cook:

15 Min

Method:

Bake

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cookies, Chocolate
Main Ingredient: Sugar
Regional Style: American