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

Heat oven to 375 degrees F. Lightly grease cookie sheet.

Blend muffin mix, oats and dry instant vanilla pudding 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.