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Oatmeal Butterscotch Cookies

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Updated Sep 15, 2020
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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.

Oatmeal Butterscotch Cookies

  • Prep Time 1 hr 5 min
  • Total 1 hr 20 min
  • Servings 48
  • Ingredients 8
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Ingredients

Instructions

  • Step 
    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.
  • Step 
    2
    On ungreased cookie sheets, drop dough by rounded teaspoonfuls about 2 inches apart. Flatten dough slightly with fingers.
  • Step 
    3
    Bake 10 to 12 minutes or until light brown. Immediately remove from cookie sheets to cooling racks. Store covered.

Nutrition

Nutrition Facts are not available for this recipe

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