oatmeal raisinettes

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By Tam D
from The Dalles, OR

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

serves 2-4 dozen
prep time 20 Min
cook time 15 Min
method Bake

Ingredients For oatmeal raisinettes

  • 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
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How To Make oatmeal raisinettes

  • 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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