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Butterscotch Raisin Cookies Recipe

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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.

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21 Servings
Prep/Total Time: 30 min.

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 the creamed mixture and mix well. Stir in the 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. Yield: 3-1/2 dozen.

Nutrition Facts: 1 serving (2 each) equals 267 calories, 12 g fat (7 g saturated fat), 44 mg cholesterol, 235 mg sodium, 38 g carbohydrate, 2 g fiber, 4 g protein.

Butterscotch Raisin Cookies published in Quick Cooking January/February 2003, p47

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