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Butterscotch Raisin Cookies

SUBMITTED BY: Victoria Zmarzley-Hahn

"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."
PREP TIME  20 Min
COOK TIME  10 Min
READY IN  30 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 cup butter or margarine, 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 (3.4 ounce) package instant butterscotch pudding mix
  • 1 teaspoon baking soda
  • 1 cup raisins
  • 1/2 cup butterscotch chips

DIRECTIONS

  1. In a large mixing bowl, cream butter and sugars. Add eggs; beat well. Combine the oats, flour, dry pudding mix and baking soda; gradually add to the creamed mixture. Stir in the raisins and butterscotch chips (dough will be stiff).
  2. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375 degrees F for 9-11 minutes or until lightly browned. Remove to wire racks to cool.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2007 by deeelish...
These cookies are totally deeelish! I hesistate to give them a four as it is my first recipe... MORE


 
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