Who doesn’t like cookies? I mean, really. Is there anyone out there in the universe who doesn’t like cookies? In fact, can you imagine a world without cookies? Cake Batter Butterscotch Delights are inspired by my grandmother, Dorothy. If you are a regular reader, you may remember that my grandmother, and conversely my mother, did not like to cook. So, I didn’t really learn to cook from either of them. But, I learned to bake.
Because, even though the two of them didn’t cook (like mother, like daughter), they both liked to bake. And, Dorothy made lemon cookies from a lemon cake mix and she made a no-bake butterscotch cookie with cornflakes and melted butterscotch chips.
So, Cake Batter Butterscotch Delights are the best of both of those worlds – an easy cake mix cookie with butterscotch overtones!
These cookies are both soft and chewy, with slightly crispy edges; unless, that is, you over-bake them and then they will have very crispy edges! Because the dough retains a similar color throughout the baking process (doesn’t really get darker like other cookies do), you can easily over-bake them.
But, trust that your oven is heated to the right temperature and that your timer goes off at the right time and take them out of the oven. Let them rest on the cookie sheet for 5 minutes, before transfer them to a wire rack to cool completely.
Then, they will be perfect – soft, yet chewy with crispy edges! Yummy with a glass of cold milk!
Or even a cup of coffee for breakfast! After all, they do have oatmeal in them, so maybe you can justify eating a few for breakfast…but only a few!
Here’s the recipe:
- 1 (16.5 ounce) box of butter recipe yellow cake mix
- 1 (3.4 ounce) small box of instant butterscotch pudding mix
- 4 ounces cream cheese, softened to room temperature
- 1 tablespoon vanilla extract
- ½ cup canola oil
- 1 egg
- 1 cup old-fashioned oats
- 1 (11 ounce) package of butterscotch chips
- Non-stick cooking spray
- Preheat oven to 350 degrees F.
- Add ½ box of cake mix to large mixing bowl.
- Add instant pudding and softened cream cheese and beat with mixer on low for 1 minute until combined.
- Add vanilla, oil and egg and beat on medium for 2 minutes.
- Fold in remaining cake mix, oats and butterscotch chips and fold in by hand, using a rubber spatula or large spoon.
- Spray cookie sheet with non-stick cooking spray.
- Drop cookie dough by teaspoonfuls on prepared cookie sheet.
- Bake 10 minutes until golden.
- Remove from oven and allow to cool for 5 minutes.
- Transfer to cooling rack and cool completely.
(other cookie recipes)