Happy beginning of Hanukkah and 15 days to Christmas! Wahoo! The Oatmeal Pudding Cookies became one of my favorite cookies since 2014 when I was forced to go on a rotating allergy diet. This caused me to eat new food and change ingredients in recipes I previously made. In the case of these cookies I substituted regular flour with oat flour and loved the outcome.
I am not big on pomegranate flavored teas but I read that it pairs well with raisins and it does. I had Buckingham Palace White Tea with Rose and Pomegranate in my Queen Anne teacup. It pairs well, making me realize that teas you don’t like can be made to taste better depending on what you eat with it. Have a great day!
Oatmeal Pudding Cookies:
1 1/4 cups unsifted all-purpose flour (I use oat flour)
1 teaspoon baking soda
1 cup butter or margarine, softened
1/4 cup granulated sugar
3/4 cup packed light brown sugar
1 package (4 serving size) JELLO Vanilla Instant Pudding and Pie Filling
3 1/2 cups quick cooking rolled oats
1 cup raisins (optional)
Mix flour with baking soda. Combine butter, the sugars and pudding mix in large mixing bowl, beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; then stir in oats and raisins. (Batter will be stiff). Drop dough by measuring a full rounded teaspoon onto ungreased baking sheets, about 2 inches apart. Bake at 375 degrees for 10-12 minutes. Makes about 5 dozen.