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Looking for something a little different from the usual chocolate chip? These soft butterscotch oatmeal raisin cookies get their secret softness from a box of instant butterscotch pudding mix. Oats give them chew, plump raisins add sweetness, and butterscotch chips make them extra cozy. This post started from a recipe shared by former guest writer Tina.
Tips
- Plump the raisins: cover them with hot water for 10 minutes, then drain and pat dry.
- Don’t overbake. They should look slightly soft in the middle.
- Add nuts: stir in 1 cup chopped pecans or walnuts.
Soft Butterscotch Oatmeal Raisin Cookies
Ingredients
Method
- Heat oven to 375°F.
- Beat the butter and sugars until creamy. Beat in the eggs and vanilla.
- Whisk the flour, pudding mix, baking soda and oats; mix into the butter mixture.
- Stir in the raisins and butterscotch chips. The dough will be stiff.
- Drop by tablespoons onto ungreased baking sheets.
- Bake 9 to 11 minutes, until lightly golden. Cool on a rack.
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FAQ
Can I use a different pudding flavor?
Yes. Vanilla or cheesecake pudding mix work too.
Can I leave out the raisins?
Of course; try dried cranberries or more chips.
Do I need quick oats?
Quick oats give a softer cookie; old-fashioned oats make them chewier.
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