Chocolate Covered Raisin Cookies
(from Ryan77’s recipe box)
Source: Joanne Fluke (from RecipeThing user NancyE)
Prep time: 15 minutes
Cook time: 30 minutes
Serves 10 people
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
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Preheat oven to 350 degrees, rack in the middle position.
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Mix the softened butter, pudding mix, sugar and brown sugar together. Beat them until they’re light and fluffy.
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Add the egg and vanilla extract. Mix them in thoroughly.
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Add the baking soda, salt and cinnamon. Mix until everything is incorporated.
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Add the flour in 1/2 cup increments, mixing after each addition.
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Add the rolled oats, in 1/2 cup increments, mixing after each addition.
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Remove the bowl from mixer and add the chocolate covered raisins and butterscotch chips, mixing by hand.
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Drop the cookie dough by rounded tablespoonful’s on an ungreased cookie sheet or parchment paper, 2 inches apart.
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Bake at 350 degrees for 15 – 17 minutes or until the edges are golden brown.
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If using a two teaspoon size scooper to put on cookie sheet, bake for 10 – 12 minutes.
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Cool cookies for 2 minutes on cookie sheet, then remove to wire rack to complete cooling.
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Makes approx. 2 1/2 doz. large cookies, or 6 doz. medium cookies.