Butterscotch Raisin Cookies |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 21 |
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In Northampton, Pennsylvania, Victoria Zmarzley-Hahn bakes these chewy oatmeal cookies that are full of butterscotch chips and raisins. Every so often I add a half cup of chopped pecans to a batch for something different, she notes. Ingredients:
1 cup butter, softened |
3/4 cup packed brown sugar |
1/4 cup sugar |
2 eggs |
3 cups quick-cooking oats |
1-1/2 cups king arthur unbleached all-purpose flour |
1 package (3.4 ounces) instant butterscotch pudding mix |
1 teaspoon baking soda |
1 cup raisins |
1/2 cup butterscotch chips |
Directions:
1. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs. Combine the oats, flour, dry pudding mix and baking soda; gradually add to creamed mixture and mix well. Stir in raisins and butterscotch chips (dough will be stiff).
2. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 9-11 minutes or until lightly browned. Remove to wire racks to cool. Yield: 3-1/2 dozen.
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