Chocolate-Covered Raisin Cookies

## Book Reference

Devil's Food Cake Murder

Preheat the oven to 350 degrees F.,rack in the middle position.

### Hannah’s 1st Note

*Edwina says that while her grandmother made a delicious oatmeal raisin cookie, she decided it was time to try an updated more “extreme” version. Her additions were: chewy chocolate-covered raisins, instant butterscotch pudding mix, and butterscotch chips. The result was definitely not her grandmother’s oatmeal raisin cookie*!

### Ingredients

* 1 cup salted butter, softened (2 sticks, 8 ounces, 1/2 pound)
* 1 small package (makes 4 half-cups) butterscotch instant pudding mix (NOT sugar-free)+
* 1/2 cup white (granulated) sugar
* 1/2 cup brown sugar (pack it down in the cup when you measure it)
* 1 egg, beaten (just whip it up in a glass with a fork)
* 1 teaspoon vanilla extract
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1 and 1/2 cups all-purpose flour (pack it down in the cup when you measure it)
* 1 and 1/2 cups quick rolled oats (not instant—I used Quaker’s Quick 1-minute)
* 1 cup chocolate-covered raisins (I used Nestle Raisinets, an 11-ounce bag. There was about 1/4 cup left, but not for very long!)
* 1 cup butterscotch chips (a 6-ounce package)
	+ +*If you can’t find butterscotch instant pudding mix, you can use vanilla instant pudding mix, the kind that makes 4 half-cup servings. You can also use a 3.5 ounce package (also makes 4 half-cup servings) of butterscotch-flavored Jell-O Cook & Serve, but NOT the sugar-free kind.*

### Hannah’s 2nd Note

*You can mix these cookies up by hand, but it’s a lot easier with an electric mixer.*

### Directions

* Mix the softened butter, dry pudding mix, white sugar, and brown sugar together. Beat them until they’re light and fluffy.
* Add the egg and the vanilla extract. Mix them in thoroughly.
* Add the baking soda, salt, and cinnamon. Mix until everything is incorporated.
* Add the flour in half-cup increments, mixing after each addition.
* Add the rolled oats in half-cup increments, mixing after each addition.
* Remove the bowl from the mixer and stir in the chocolate-covered raisins and the butterscotch chips by hand.
* Drop the cookie dough by rounded Tablespoonfuls onto an ungreased cookie sheet, 2 inches apart, no more than 6 cookies to a standard-sized sheet. You can also use a 2-Tablespoon size scooper if you wish. (*see* Hannah’s 3rd Note)
* Bake the Chocolate-Covered Raisin Cookies at 350 degrees F. for 15 to 17 minutes or until the edges are golden brown.
* Regardless of size, cool the cookies for 2 minutes on the cookie sheets. Then remove them to a wire rack to complete cooling.

**Yield**: Makes approximately 2 and 1/2 dozen large cookies. If you bake the smaller size, this recipe will make approximately 6 dozen sensational cookies.

### Hannah’s 3rd Note

*Edwina makes her cookies much larger than we do down at The Cookie Jar. Hers are triple the size of ours. We use a 2-teaspoon size scooper instead of the 2-Tablespoon size, and bake our cookies at 350 degrees F. for 10 to 12 minutes or until the edges are golden brown.*

### Lisa’s Note

*Herb adores these cookies. He says that no one can eat just one Chocolate-Covered Raisin Cookie.*

## Conversion Charts

See Baking Conversion Chart for non-USA baking conversions.