1 cup (2 sticks) butter, softened
1/4 cup white sugar
3/4 cup light brown sugar
1 (3 oz.) pkg. vanilla instant pudding
2 eggs
1 1/4 cups all-purpose flour
1 tsp. baking soda
3 1/2 cups quick-cooking rolled oats
1 cup raisins
1/2 cup chopped nuts (optional)

Preheat oven to 375°F.

Combine butter, both sugars, and instant pudding mix in a large bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour and baking soda; stir in oats, raisins and nuts (if using).

Note: Batter will be stiff.

Drop by rounded teaspoonfuls onto ungreased baking sheets, about 2-inches apart.

Bake at 375°F for 12 to 15 minutes.

Makes 4 dozen cookies.

Submitted by: Ruth Carlson