Prep 15 mins
Cook 8 mins
My all time favorite cookie, a sweet taste of raisins in this soft and chewy cookie. They don't get any better than this.
- 1 cup butter, softened
- 1⁄4 cup sugar
- 3⁄4 cup light brown sugar, packed
- 2 eggs
- 1 1⁄4 cups flour
- 1 teaspoon baking soda
- 1 (4 ounce) package instant vanilla pudding
- 1 1⁄2 cups quick-cooking rolled oats
- 1 cup raisins
- Preheat oven to 375 degrees.
- Mix butter, sugar, brown sugar and eggs until creamy.
- Add the remaining ingredients and blend well.
- Bake until lightly browned.
My husband is an avid oatmeal cookie fan. I have tried many recipes over the past 40 years of marriage and although he ate most of them - he commented highly on this one. It is very good. I made a double batch and instead of adding 2 pkgs of vanilla instant pudding, I used one vanilla and one butterscotch. It gave it more of a maple flavoring. VERY GOOD!
Tom, my man - I have several things to say: (1) Your recipe has some shortcomings - (a) you don't say how long to bake them (b) you don't say how thick they should be (c) you don't list a gas oven temperature (2) You must have been making some TINY cookies to get 60 of them out of these ingredients! (3) They were overlapping one another when they were done - you should state how far apart they should be while in the oven. I was not aware that they would expand. Despite all of that, and with some pure guesswork on my part, they tasted wonderful. I would have given you 5 stars, but you made me do too much thinking and guessing, so I kept a couple of the stars for myself!
Very good recipe this is the first time I have ever made oatmeal rasin cookies and everyone loved them they continued to stay soft and chewy my sister loves oatmeal rasin cookies and she said this was the best that she ever tasted.....thanks