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.
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.