Oatmeal-Raisin Cookies

Serves: 48
Total Calories: 65


1 cup butter or margarine, softened
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
1 package Betty Crocker SuperMoist yellow cake mix
2 cups quick-cooking oats
1 cup raisins


1- Heat oven to 350°. Stir butter, sugar, egg and vanilla in large bowl with spoon. Stir in cake mix and oats until blended. Stir in raisins.

2- Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

3- Bake about 12 minutes or until light brown. Immediately remove from cookie sheet to wire rack.

High Altitude (3500 to 6500 feet): No changes.

1 Cookie: Calories 115 (Calories from Fat 45) Fat 5g (Saturated 2g) Cholesterol 15mg Sodium 95mg Carbohydrate 16g (Dietary Fiber 0g) Protein 1g. % Daily Value: Vitamin A 2% Vitamin C 0% Calcium 2% Iron 0%.

Betty's Tip: Did you know that not all oats are the same? Quick-cooking oats are smaller than old-fashioned oats and absorb moisture better, which makes them especially good for holding these cookies together.

From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 48
Total Calories: 65
Calories from Fat: 36

This Oatmeal-Raisin Cookies recipe is from the Betty Crocker Ultimate Cake Mix Cookbook Cookbook. Download this Cookbook today.

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