Butterscotch Raisin Cookies Recipe

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Butterscotch Raisin Cookies Recipe
Butterscotch Raisin Cookies Recipe photo by Taste of Home
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Butterscotch Raisin Cookies Recipe

Read Reviews
5 3 3
Publisher Photo
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.
MAKES:
21 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch
MAKES:
21 servings
TOTAL TIME:
Prep: 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.
Originally published as Butterscotch Raisin Cookies in Quick Cooking January/February 2003, p47

Nutritional Facts

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

  • 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
  1. 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).
  2. 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.
Originally published as Butterscotch Raisin Cookies in Quick Cooking January/February 2003, p47

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Reviews forButterscotch Raisin Cookies

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Gramma Amy User ID: 6989823 136955
Reviewed Mar. 11, 2014

"Great texture, great flavor, and loved the mixture of raisons with the butterscotch chips. Will definitely make again!"

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brewcityblondie User ID: 3948209 136953
Reviewed Aug. 24, 2010

"I forgot to click on the stars to give it 5 stars! :)"

MY REVIEW
brewcityblondie User ID: 3948209 133114
Reviewed Aug. 24, 2010

"These cookies are fabulous - my kids and I love them! I've made these several times over the years now and they are gone in no time. My only changes are also adding 1 t. of baking powder and instead of just 1/2 c. of butterscotch chips, I add 1 c. I also add 1 T. of pure vanilla to mixture. You will not be disappointed with this recipe!"

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