Chocolate Covered Raisin Cookies
Nov 1, 2012 19:17:01 GMT -5
Post by PrisonerOfHope on Nov 1, 2012 19:17:01 GMT -5
Chocolate Covered Raisin Cookies
1 cup salted butter, softened
1 small package butterscotch instant pudding mix
1/2 cup sugar
1/2 cup brown sugar, packed
1 egg, beaten
1 tsp. vanilla
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cinnamon
1 1/2 cups flour
1 1/2 cups quick rolled oats (not instant)
1 cup chocolate covered raisins
1 cup butterscotch chips
Mix the softened butter, pudding mix, sugar, and brown sugar together, beating until light and fluffy.
Add the egg and vanilla; mix well, then add the baking soda, salt, and cinnamon.
Add the flour in half cup increments, beating well after each addition; then do the same with the oats.
Remove bowl from mixer and stir in the chocolate covered raisins and butterscotch chips by hand.
Drop dough by rounded tablespoonfuls onto an ungreased cookie sheet, 2" apart, no more than six to a sheet. You can also use a 2 tbs. size scooper.
Bake at 350 for 15-17 minutes, until the edges are a golden brown.
Cool cookies for two minutes on the cookie sheet, then remove to a wire rack to cool completely.
Makes about 2 1/2 dozen large cookies.
1 cup salted butter, softened
1 small package butterscotch instant pudding mix
1/2 cup sugar
1/2 cup brown sugar, packed
1 egg, beaten
1 tsp. vanilla
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cinnamon
1 1/2 cups flour
1 1/2 cups quick rolled oats (not instant)
1 cup chocolate covered raisins
1 cup butterscotch chips
Mix the softened butter, pudding mix, sugar, and brown sugar together, beating until light and fluffy.
Add the egg and vanilla; mix well, then add the baking soda, salt, and cinnamon.
Add the flour in half cup increments, beating well after each addition; then do the same with the oats.
Remove bowl from mixer and stir in the chocolate covered raisins and butterscotch chips by hand.
Drop dough by rounded tablespoonfuls onto an ungreased cookie sheet, 2" apart, no more than six to a sheet. You can also use a 2 tbs. size scooper.
Bake at 350 for 15-17 minutes, until the edges are a golden brown.
Cool cookies for two minutes on the cookie sheet, then remove to a wire rack to cool completely.
Makes about 2 1/2 dozen large cookies.
