About this recipe: These cookies are simple and delicious. They are also quick and easy to make. The butterscotch dessert mix, oats and chocolate chips complement each other exceedingly well.
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It's good, but it needed a little work to make it that way. For starters, there's absolutely NO way this dough can be rolled...it's way too gooey! Dropping it by rounded tablespoons is much easier. Secondly, it takes longer than 8 to 10 minutes...it took me about 13 or 14 to finally get the center to stop being so doughy. Third, it is a little too sweet, just a little. Half a cup of chopped pecans takes the edge off, and I added 2/3 cup of toasted coconut for extra flavor. With a little tweaking, this is one great cookie! - 11 Dec 2001 (Review from Allrecipes US | Canada)
First of all, Amanda, let me tell you that you are my cookie SAVIOR! These are some of the best cookies that I've ever had and I have you to thank for it! I used a sour cream white cake mix and chocolate pudding instead of the butterscotch, along with melted butter to sub for the vegetable oil, and I had a truly phenomenal cookie. Nothing I've made lately has turned out but these cookies! These are my husband's new favorite. I'm never going to try another oatmeal cookie recipe again. Thanks for sharing! - 17 Sep 2002 (Review from Allrecipes US | Canada)
I make cookies for church every week, and this recipe has become my standby...the variations are endless. I've gotten super raves and requests for the recipe with these combinations, all with Duncan Hines mixes, plus I always add 1tsp of baking powder: 1. golden butter cake/French vanilla pudding/Crasins 2. lemon cake/lemon pudding/lemon zest/chopped pecans/dipped the balls in sugar before baking 3. golden butter cake/cookies & cream pudding/choc chips - 02 Jul 2004 (Review from Allrecipes US | Canada)