Raisin Pudding Biscuits
Instant vanilla pudding mix makes these oat biscuits especially soft and chewy. You will find they are a great favourite of the children.
Ingredients
Makes: 60 cookies
- 250g margarine
- 3/4 cup packed brown sugar
- 1/4 cup white sugar
- 1 (100g) packet instant vanilla pudding mix
- 2 eggs
- 1 1/4 cups (155g) plain flour
- 1 teaspoon bicarb soda
- 3 1/2 cups rolled oats
- 1 cup raisins
Directions
Preparation:15min ›
Cook:12min ›
Ready in:27min
- Preheat oven to 180 degrees C. Line baking trays with baking paper.
- In a large bowl, cream together margarine, brown sugar and white sugar until smooth. Blend in instant pudding then beat in eggs until the batter is light and fluffy.
- Combine flour and bicarb soda; mix into the batter. Stir in oats and raisins. Dough will be stiff. Drop dough by spoonfuls onto the prepared baking trays.
- Bake for 8 to 12 minutes in the preheated oven, or until firm. Cool on wire racks.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(115)
Reviews in English (106)
I searched high and low for an oatmeal raisin cookie recipe to send my husband. He is deployed right now and asked me to send him some oatmeal raisin cookies since they are his favorite. I made these for him with a few minor changes....I added 2 tsp cinnamon and 1 tsp allspice and I used 2 1/2 cups quick oats. I can tell you that they were delicious right out of the oven, but wasn't sure if they would remain fresh. My husband called me a week and a half later telling me to stop looking for recipes....this was the best one he ever tasted! I'm sending him another box of these cookies tomorrow!!! - 26 Mar 2006 (Review from Allrecipes USA and Canada)
I substituted 1 1/2 cups applesauce for the butter and eggs and used sugar-free butterscotch pudding mix. The cookies were soft and delicious as well as fat-free! - 23 Jul 2001 (Review from Allrecipes USA and Canada)
These were very good. I added 1 tsp vanilla, 1/2 tsp salt, and 1/2 tsp cinnamon because I was afraid they would be too bland. I cut the oatmeal to about 2.5 cups. Turned out great! - 05 Apr 2006 (Review from Allrecipes USA and Canada)
Write a review
