Rebecca's Oatmeal Butterscotch Cookies, PBNAF

Ingredients:

• 1/2 cup white minute rice
• 1 cup water
• 1/4 cup almond milk
• 1 tsp vanilla
• 1 tsp salt
• 1/4 cup brown sugar
• 1 cup sugar "in the raw" (white sugar ok too)
• 1 3oz package Butterscotch JELL-O Cook and Serve pudding mix (NOT instant)*
• 1 cup oat flour
• 1 cup whole wheat flour
• 2 cups instant oatmeal
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp butterscotch flavor
• 1 tsp butter flavor
• 2 tsp cinnamon
• 1 tsp nutmeg

1. Preheat the oven to 350F. Place water, minute rice, vanilla, and salt in a small saucepan over medium-high heat. Keep it on heat for 10 minutes, covered, stirring occasionally to prevent sticking. 
2. Reduce heat to low, and add almond milk. Stir constantly until grains of rice can be easily squished against the side of the pan with the back of a spoon, or until mixture resembles tapioca pudding. 
3. Take mixture off heat and put in blender. Blend until smooth.
4. Scrape mixture into the bowl of a standing mixer and fill the blender with hot water. Set blender aside.
5. Beat the rice paste at the highest speed, adding sugar and pudding mix large spoonfuls at a time to ensure smooth blending. Reduce speed and add oat flour and whole wheat flour.
6. Add remaining ingredients at the slower speed.
7. Grease a baking sheet, and using a large ice cream scoop (1/4 cup worked well), plop servings of dough onto the baking sheet at 2" distances. Try not to work the dough to much, or the texture will not be appealing.
8. Bake at 350 for ten minutes, and let cool on the baking sheet.

Makes 1 dozen. (Maybe more if you don't eat as much dough)
*or vegan pudding mix
Guest post by Rebecca