Categories: Cookies

Ingredients

• 1 cup salted butter, softened
• 1 small pkg. instant butterscotch instant pudding mix, not sugar free (or vanilla, if preferred)
• 1/2 cup white granulated sugar
• 1/2 cup brown sugar, well packed
• 1 egg, beaten
• 1 tsp. vanilla extract
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1/2 tsp. ground cinnamon
• 1 1/2 cups all purpose flour
• 1 1/2 cups quick rolled oats, not instant
• 1 cup chocolate covered raisins
• 1 cup butterscotch chips

Directions

1. Preheat oven to 350 degrees, rack in the middle position.

2. Mix the softened butter, pudding mix, sugar and brown sugar together. Beat them until they’re light and fluffy.

3. Add the egg and vanilla extract. Mix them in thoroughly.

4. Add the baking soda, salt and cinnamon. Mix until everything is incorporated.

5. Add the flour in 1/2 cup increments, mixing after each addition.

6. Add the rolled oats, in 1/2 cup increments, mixing after each addition.

7. Remove the bowl from mixer and add the chocolate covered raisins and butterscotch chips, mixing by hand.

8. Drop the cookie dough by rounded tablespoonful’s on an ungreased cookie sheet or parchment paper, 2 inches apart.

9. Bake at 350 degrees for 15 – 17 minutes or until the edges are golden brown.

10. If using a two teaspoon size scooper to put on cookie sheet, bake for 10 – 12 minutes.

11. Cool cookies for 2 minutes on cookie sheet, then remove to wire rack to complete cooling.

12. Makes approx. 2 1/2 doz. large cookies, or 6 doz. medium cookies.

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