Ingredients:
3 Cups Of Quaker Quick Cooking Rolled Oats
1/2 Cup Of Toll House Butterscotch Morsels
1 Cup Of Sunmaid Raisins
3 1/2 Ounces Of Dr. Oetker Butterscotch Pudding Mix
1 1/2 Cups Of King Arthur Unbleached All Purpose Flour
3/4 Cup Of Tightly Packed C&H Brown Sugar
1/4 Cup Of C&H Fine Ground White Sugar
1 Cup Of Softened Real Butter Or Margarine
2 Large Whole Fresh Eggs
1 Teaspoon Of Arm And Hammer Baking Soda
Information:
Serving Size 20
191 Calories Per Serving
9 Grams Of Fat
Preparation Instructions:
Raisin butterscotch cookies are quite simple to make. To begin take out a large mixing bowl, add in the butter and both sugars, and then whip them into a light and fluffy batter. While steadily whipping the cream, add in both eggs, and don't stop stirring until they've vanished into the creamy mixture. Next add in the rolled oats, all purpose flour, butterscotch pudding mix, and baking soda, again steadily mixing as you pour in each of these ingredients. Once your cookie dough starts to become firm, add in the raisins and butterscotch chips, and stir until they are evenly distributed throughout the dough. Using a large spoon, drop even chunks of the finished cookie dough on to a well greased cookie sheet. Once your cookies are ready to bake, preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius, and slide the cookies into the oven to bake for twelve minutes. When the cookies begin to turn golden, take them out of the oven to cool for about five minutes before serving.
