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Butterscotch Raisin Cookies

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.
  • Total Time
    Prep: 20 min. Bake: 10 min./batch
  • Makes
    3-1/2 dozen

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 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

  • 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).
  • 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.
Nutrition Facts
2 each: 267 calories, 12g fat (7g saturated fat), 44mg cholesterol, 235mg sodium, 38g carbohydrate (21g sugars, 2g fiber), 4g protein.
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