Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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

Preparation:

Preheat oven to 375 degrees. Lightly grease cookie sheet. Blend muffin mix, oats and dry instant vanilla puddin mix in a small bowl. Cut in softened butter or margarine until mixture resembles fine crumbs. Mix in egg until well blended. Roll into 3/4 to 1 inch balls and flatten slightly with a fork. Bake 10 to 12 minutes or until lightly brown. Makes 10 to 14 cookies. SANDWICH COOKIES: Roll into 1/2 inch balls, flatten with fork. Bake 8 to 10 minutes. Fill with sandwich cookie filling, (see recipe). Makes 2 1/2 to 3 dozen.

Nutritional Information:

21 Calories (kcal); 2g Total Fat; (71% calories from fat); 1g Protein; 1g Carbohydrate; 22mg Cholesterol; 17mg Sodium