Creamier and Chewier Oat Cookies
Home Cooking 2005 Recipe Annual Copyright 2005
1 1/4 cups flour
1 teaspoon baking soda
1 cup butter or margarine, softened
1/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
1 package (4 serving size) Jello instant vanilla pudding
2 eggs
3 1/2 c. quick-cooking rolled oats
1 c. raisins (optional) I used chocolate chips
Mix flour with baking soda. Combine butter, the sugars and pudding mix in large mixer bowl. Beat until smooth and creamy. Beat in the eggs. Gradually add flour mixture, then stir in oats and the raisins. Drop by rounded teaspoonfuls on ungreased baking sheet. Bake at 375 degrees for about 10-12 min.
Makes about 5 dozen.
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Damn these cookies were good. I don't even want to think about how many of these I've eaten since I made them yesterday. They're very addictive. They're a very soft and chewy cookie so if you're into crisp cookies, this recipe isn't for you.
I should have waited until tomorrow to make these. I have to get on the scale at the doctor's office today.
Question of the Day: Do you prefer raisins or chocolate chips in oatmeal cookies?
Definitely raisins.
ReplyDeleteJan
Raisins, Baby! Unfortunately my husband and daughters don't like either oatmeal cookers or raisins (obviously some genetic deviation on their fathter's side!), so I rarely get to have these. Then again, maybe that's a good thing ;)
ReplyDeleteI like both but everyone else likes butterscotch chips.
ReplyDeleteHey, at least the oatmeal is good for your milk supply (justification right there!). :)
ReplyDeleteRaisins!
ReplyDeleteCrazy people! I'm a raisin-hater. They are SOOOO gross. Even if you pick them out of the cookie it's ruined by the remaining raisin scent and taste... ick. I definitely prefer choc chips.
ReplyDeleteDefinitely chocolate chips!
ReplyDeleteI love putting pudding mix in my cookies. It definitely makes them creamier and softer.
ReplyDeleteCHOCOLATE CHIPS ALL THE WAYYYYYYY
ReplyDelete