Butterscotch and Chocolate Chip Cookies

    (82)
    30 min

    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.


    81 people made this

    Ingredients
    Serves: 24 

    • 520g sponge cake mix
    • 100g instant butterscotch dessert mix, such as Angel Delight
    • 50g porridge oats
    • 125ml vegetable oil
    • 125ml soured cream
    • 4 tablespoons water
    • 2 teaspoons vanilla extract
    • 170g plain chocolate chips

    Method
    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease baking trays.
    2. In a large bowl, stir together sponge cake mix, instant dessert mix and oats. Add oil, soured cream, water and vanilla; mix until smooth and well blended. Stir in chocolate chips. Roll dough into 3.75cm balls and place 5cm apart on the prepared trays.
    3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking tray for 5 minutes before transferring to a wire rack to cool completely.

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    Watch our easy step-by-step video and see How to make chocolate chip cookies that are soft, chewy and gorgeous every time!

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    Reviews & ratings
    Average global rating:
    (82)

    Reviews in English (72)

    by
    53

    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)

    by
    42

    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)

    by
    40

    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)

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