Butterscotch Chip Pumpkin Cookies

I *think* this is the last of my Christmas cookie recipes. (Better late than never, right?) And once again, this was one of those pumpkin recipes that felt familiar as I was making it ... and then I realized it was pretty much the same thing as the Pumpkin Cookies I always make - except with the addition of butterscotch chips.

Ah well.

They were delicious, and since they have a cake mix base, they stayed extremely moist, which was great considering I was shipping these to various friends and family members across the country. And once again, ease to the rescue! The fact that this one batch made a ton of cookies was perfect for Christmas, too.

Ingredients

2 packages yellow or spice cake mix

1 can (29 oz.) pumpkin

2 cups butterscotch chips*

Directions

Preheat over to 350 degrees. With a spoon, stir cake mixes and pumpkin together in a large bowl. Stir in butterscotch chips.

Drop by rounded teaspoonfuls onto a lightly greased cookie sheet. Bake 8-12 minutes.

Cool 2-3 minutes on cookie sheet before removing to a nonstick rack to cool completely.

 *Milk chocolate chips can be substituted for butterscotch chips.

Source: 101 More Things To Do With A Cake Mix by Stephanie Ashcraft

Butterscotch Chip Oatmeal Cookies

I spent the summer splitting my time between two different departments. Each week, I'd be in the news department for about two days, then move to sports for the next three days. Lately, I've been in sports five days a week, which means news is *not* getting baked good love from me :(

I took advantage of a rare news shift a few weeks ago to fix this problem.

I also took advantage of ingredients I had in my cupboard and my insane desire to recreate fall in every cookie, bar, bread and other creation I can. Florida doesn't have a real fall (we get two days of crisp fall-ish weather in January), and I am IN LOVE with all things autumn, so it kills me to still be running my air conditioner at full blast and sweat on the way from the car to the office. I'm sure you'll hear more about this in future postings :)

One coworker told me these were the best cookies she'd ever had. They went fast, but I have to say that if I make them again, I'll use more butterscotch chips. You can never have too many!

Ingredients:
1 yellow or spice cake mix (I used spice)
2 eggs
1/3 cup vegetable oil
1/3 cup applesauce
2 cups quick oats
1 cup butterscotch chips

Directions:
Preheat oven to 350 degrees. With a spoon, mix cake mix, eggs, oil and applesauce together.


Stir in quick oats one cup at a time. Add butterscotch chips. Drop doug balls onto a lightly greased cookies sheet.


Bake 9-12 minutes or until light golden brown around edges. Remove cookies and place on nonstick rack to cool.

Source: 101 More Things To Do With A Cake Mix by Stephanie Ashcraft

One-Bowl Chocolate Chip Cookies

What's a girl to do when she has one cup of mini chocolate chips, one cup of butterscotch chips and three sticks of I Can't Believe It's Not Butter sitting around? Make these, of course! Because it's your typical dough-cookie kind of baking (and because I was lazy!), I didn't take many photos. But they're yummy and buttery and a bit healthier than traditional chocolate chip cookies, and my kitchen just got a little less cluttered.

Ingredients:
1 cup (2 sticks) I Can't Believe It's Not Butter!® Cooking & Baking sticks
3/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 tsp. vanilla extract
1 large egg
1/2 tsp. baking soda
2 cups all-purpose flour
1 package (12 oz.) semi-sweet chocolate chips (I used one cup mini chocolate chips and 1 cup butterscotch chips)

Directions:

Preheat oven to 375°.

Beat I Can't Believe It's Not Butter!® Cooking & Baking sticks with sugars in large bowl with electric mixer or wooden spoon until smooth. Beat in vanilla, egg and baking soda. Stir in flour until blended. Stir in chips.

Drop mixture by heaping tablespoonfuls, 2 inches apart, on ungreased baking sheets. Bake 10 minutes or until edges are golden. Cool on cookie sheets 2 minutes. Remove cookies to wire racks and cool completely.

VARIATIONS: Substitute white chocolate chips, candy pieces or toffee bits for semi-sweet chocolate chips.
For ONE BOWL OATMEAL CHOCOLATE CHIP COOKIES, Stir in 1 cup oatmeal with the flour. Try adding 1/2 cup chopped nuts, dried cranberries or raisins.

Makes: 3 dozen cookies
Preparation Time: 15 Minutes(s)
Cook Time: 10 Minutes(s)
Nutrition Information per cookie:

Calories 140, Calories From Fat 70, Saturated Fat 3g, Trans Fat 0g, Total Fat 8g, Cholesterol 5mg, Sodium 65mg, Total Carbohydrates 17g, Sugars 11g, Dietary Fiber 1g, Protein 1g, Vitamin A 6%, Vitamin C 0%, Calcium 0%, Iron 4%

Source: I Can't Believe It's Not Butter!

Butterscotch Chip Cookies

I've been making these cookies for years - they're easy, moist, quick and DELISH. So when Meg and I signed up for Round 9 of Operation Baking GALS, I already knew one of the cookies I was going to make.

I've always used yellow cake mix, but this time I used the white cake mix. I can't decide which I like more - and I'm really tempted to try the chocolate cake mix/peanut butter chip combo (see note below).

Ingredients:
1 white or yellow cake mix
2 eggs
1/3 cup vegetable oil or melted butter
1 cup butterscotch chips

Directions:
Preheat over to 350 degrees. With a spoon, mix cake mix, eggs and oil or melted butter together. Stir in butterscotch chips.


Drop dough balls onto an ungreased cookie sheet. Bake 9-12 minutes or until light golden brown around edges.

Remove cookes and place on nonstick rack to cool.

(Note: Peanut butter chips can be substituted for butterscotch chips and chocolate cake mix can be used in place of a white or yellow cake mix. If using chocolate cake mix, use 1/2 cup vegetable oil or melted butter.)

Source: 101 More Things To Do With A Cake Mix by Stephanie Ashcraft