Oatmeal Raisinettes

Oatmeal Raisinettes Recipe

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Tam D


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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2-4 dozen
20 Min
15 Min


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

How to Make Oatmeal Raisinettes


  • 1With an electric mixer, combine the butter, pudding mix, and sugars. Beat until light and fluffy.
  • 2Add the egg and vanilla. Combine thoroughly.
  • 3Beat in the baking soda, salt, and cinnamon, until thoroughly incorporated.
  • 4Slowly add in the flour, about 1/4 at a time, mixing after each addition.
  • 5Slowly add in the oats, about 1/4 at a time, mixing after each addition.
  • 6Stir in the chocolate covered raisins and baking chips. (I use a wooden spoon)
  • 7Drop the cookie dough, by rounded tablespoons, onto an ungreased baking sheet, 2" apart.
  • 8Bake 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.
  • 9NOTES:
    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.

Printable Recipe Card

About Oatmeal Raisinettes

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

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