Print Recipe

Raspberry Cookies



  • 1 package Jiffy raspberry muffin mix
  • 1 tablespoon instant vanilla pudding (dry)
  • 1 tablespoon butter or margarine, softened
  • 1 egg
  • 2 tablespoons quick-cooking oats


  1. Heat oven to 375 degrees F. Lightly grease cookie sheet.
  2. Blend muffin mix, oats and dry instant vanilla pudding mix in a small bowl.
  3. Cut in softened butter or margarine until mixture resembles fine crumbs.
  4. Mix in egg until well blended.
  5. Roll into 3/4- to 1-inch balls and flatten slightly with a fork.
  6. Bake for 10 to 12 minutes or until lightly brown.

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