This recipe is borrowed from the book "Devil's Food Cake Murder", by Joanne Fluke. I can't wait to try it!
prep time20 Min
cook time15 Min
Ingredients For oatmeal raisinettes
instant butterscotch pudding mix, 4 oz.
1 1/2 c
1 1/2 c
oats, quick cooking
chocolate covered raisins
butterscotch baking chips
How To Make oatmeal raisinettes
With an electric mixer, combine the butter, pudding mix, and sugars. Beat until light and fluffy.
Add the egg and vanilla. Combine thoroughly.
Beat in the baking soda, salt, and cinnamon, until thoroughly incorporated.
Slowly add in the flour, about 1/4 at a time, mixing after each addition.
Slowly add in the oats, about 1/4 at a time, mixing after each addition.
Stir in the chocolate covered raisins and baking chips. (I use a wooden spoon)
Drop the cookie dough, by rounded tablespoons, onto an ungreased baking sheet, 2" apart.
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.
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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