Oatmeal Raisinettes Recipes

DARK CHOCOLATE RAISINET OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• In the large bowl of a stand mixer afixed with the beater attachment or in a large bowl using a hand mixer, beat the butter, brown sugar and granulated sugar together until fluffy, about two to three minutes.
• Add the eggs one at a time, beating well after each addition.
• Add the vanilla and mix well.
• Place a sifter over the bowl and sift in the flour, baking soda, and salt. Add the oats. Mix until blended.
• Stir in the Raisinets.
• Place in rounded tablespoonfuls on an ungreased cookie sheet.
• Bake for about 8 minutes, until they look set and the edges begin to look golden.
• Remove from oven and let cool for about five minutes, then transfer to a wire rack to cool the rest of the way.

OATMEAL RAISINETTES

Steps:

• 1. With an electric mixer, combine the butter, pudding mix, and sugars. Beat until light and fluffy.
• 2. Add the egg and vanilla. Combine thoroughly.
• 3. Beat in the baking soda, salt, and cinnamon, until thoroughly incorporated.
• 4. Slowly add in the flour, about 1/4 at a time, mixing after each addition.
• 5. Slowly add in the oats, about 1/4 at a time, mixing after each addition.
• 6. Stir in the chocolate covered raisins and baking chips. (I use a wooden spoon)
• 7. Drop the cookie dough, by rounded tablespoons, onto an ungreased baking sheet, 2" apart.
• 8. Bake at 350* for about 12-15 minutes, or until the edges are golden brown. Cool the cookies on the baking sheet for 2 minutes, then remove them to a cooling rack.
• 9. NOTES: 1) If you make them small, this recipe will yield up to 6 dozen cookies. 2) You could use a small package of butterscotch cook and serve, but NOT the sugar-free version. Or you could use vanilla.