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Oatmeal Butterscotch Cookies

oatmeal butterscotch cookies Dessert
Oatmeal Butterscotch Cookies
  • Prep 1 hr 5 min
  • Total 1 hr 20 min
  • Servings 48

Everyone deserves a sweet break, and these creamy, light, and chewy oatmeal butterscotch chip cookies are the perfect recipe. We’ve made it easy with a delicious secret shortcut - a box of Betty Crocker™ Super Moist™ yellow cake mix! We love using cake mix to make oatmeal butterscotch chip cookies consistently delicious and easy. While the butterscotch chips are the star of these cookies, the cinnamon and walnuts add a little extra flavor and crunch. Turn these cookies into an indulgent dessert by adding ice cream and drizzling it all with decadent caramel syrup. MORE+ LESS-

Updated September 15, 2020
Betty Crocker Cake Mix
Make with
Betty Crocker Cake Mix

Ingredients

1
cup butter or margarine, softened
1/4
cup sugar
1
teaspoon ground cinnamon
1
egg
1
box Betty Crocker™ Super Moist™ yellow cake mix
2
cups quick-cooking oats
1
cup butterscotch chips
1
cup chopped walnuts

Steps

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  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, beat butter, sugar, cinnamon and egg with electric mixer on medium speed until creamy. Stir in cake mix and oats until blended. Stir in butterscotch chips and walnuts.
  • 2
    On ungreased cookie sheets, drop dough by rounded teaspoonfuls about 2 inches apart. Flatten dough slightly with fingers.
  • 3
    Bake 10 to 12 minutes or until light brown. Immediately remove from cookie sheets to cooling racks. Store covered.

Expert Tips

  • This recipe makes about 48 cookies. If you don’t want to bake them all at one time, freeze some of the dough for later. To freeze, place a sheet of wax paper on your cookie sheet and fill your cookie sheet with as many dough balls as you can. Cover with plastic and place in the freezer for 20-30 minutes or until frozen. Place frozen dough balls in a sealable freezer-safe container and label with date and baking instructions. When you are ready to bake, let the dough thaw for 15 minutes and then bake as directed.
  • This recipe uses quick-cooking oats, which are whole oats that have been steamed and rolled just like old-fashioned oats. Unlike old-fashioned oats, quick-cooking oats are cut into small pieces before steaming which gives baked goods a softer texture, perfect for these oatmeal butterscotch cookies.
  • We like using butterscotch chips in these delicious cookies, but you can try making them with chocolate chips or another favorite baking chip instead.
  • Walnuts are our go-to for these cookies but chopped pecans will give a similar crunch. When substituting nuts, it’s best to go for a nut with a similar
  • Did you love how easy it was to use cake mix to make cookies? We have a lot of great recipes that use this same shortcut! Try these fan-favorite recipes for Cake Mix Monster Cookies or Cake Mix Snickerdoodles for some delicious cookie inspiration.

Nutrition Information

Nutrition Facts

Serving Size: 1 Cookie
Calories
120
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
3 1/2g
19%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
95mg
4%
Potassium
30mg
1%
Total Carbohydrate
14g
5%
Dietary Fiber
0g
0%
Sugars
7g
Protein
1g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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