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Butterscotch Raisin Cookies

 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.
21 ServingsPrep: 20 min. Bake: 10 min./batch

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. Yield: 3-1/2 dozen.
Nutritional 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.