Fudgy Oatmeal Butterscotch Cookies

Yield: 3 dozen cookies

Ingredients

• 1 (18.25 ounce) box devil's food cake mix*
• 1 1/2 cups quick cooking or old fashioned oats, uncooked
• 3/4 cup butter, melted
• 2 large eggs
• 1 tablespoon oil
• 1 teaspoon vanilla extract
• 1 1/4 cups mini-chocolate chips
• 1 cup butterscotch chips*

Instructions

1. Heat oven to 350 degrees F.
2. In a large bowl combine all ingredients except chocolate and butterscotch chips; mix thoroughly.
3. Stir in chips. Drop by heaping teaspoons onto ungreased cookie sheet, 2 inches apart.
4. Bake for 10 to 12 minutes.
5. Cool for 1 minute on cookie sheet; remove to rack and cool completely.
6. Store in airtight container.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Footsie Note: Personally I think these would be better with peanut butter chips instead of butterscotch.

Attribution

Posted by FootsieBear at Recipe Goldmine 8/13/2001 5:43 am.