Cake Batter Butterscotch Delights
Deliciously satisfying with a slightly chewy texture from the oatmeal, these soft batch cookies are easy to make.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 3 dozen 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 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
- 1/2 cup canola oil
- 1 egg
- 1 cup old-fashioned oats
- 1 (11 ounce) package of butterscotch chips
- Non-stick cooking spray
Instructions
- Preheat oven to 350 degrees F.
- Add 1/2 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.
Notes
Do not over bake. Cookies will be pale with light brown edges around the bottom.
Find it online: https://tootsweet4two.com/cake-batter-butterscotch-delights/
