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."

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

SERVINGS

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Servings
USMETRIC

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

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).
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.