Reviewed: Nov. 24, 2009

Made this recipe with yellow cake mix (what i had around) and added some coconut. The best, easiest cookies i've had in a long time!! Thanks!

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Apartment*Life

Cooking Level: Intermediate

Home Town: New Durham, New Hampshire, USA

Living In: Swampscott, Massachusetts, USA

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Reviewed: Nov. 18, 2009

This is a wonderful recipe! It is so easy to make. I followed the recipe exactly except I used 1 1/2 cups of semi-sweet chocoloate chips and 1/2 cup of pecan pieces. My co-workers loved them. I will definetly make these again.

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hunnypot1076

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Reviewed: Sep. 29, 2009

I love butterscotch, but was not crazy about these cookies. It might have been that there were too many butterscotch chips for the recipe. Butterscotch overload

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charlottemaja

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Reviewed: Apr. 28, 2009

I made these cookies last night. I used a devil foods cake and cut back on the butterscotch chips to 1 cup. They are very sweet but oh so yummy. I would cut back on the oil a smidge and let them cool on the cookie sheet before moving them to a wire rack. They are very soft after cooking 10 mins. I didn't want to cook them longer for fear of burning them. Once cooled they are so soft and very good. Not to mention EASY!!

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Stefanie

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Reviewed: Mar. 1, 2009

These are VERY easy and VERY yummy! I found them to work best with Milk Chocolate cake mix as opposed to a darker variety. I think the flavors just mesh better. These are always a hit and my daughter loves to help make them!

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amyanderson

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Reviewed: Jan. 28, 2009

SUPER! did pretty much as stated but cut back oil by a tiny bit and added applesauce to make them moister. I did cut back on chips by just a tad and added some sweetened coconut on top of some. It toasted up and was DELICIOUS!!

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beautifulgvb

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2009

This recipe is amazing for a 4-ingredient cookie! I modified it by adding 1 1/2 tsp. peppermint extract and substituting chocolate chips for the butterscotch chips. A real keeper! Next time I make it, however, I will cut the chips down to 1 1/2 cups as the dough was a bit "unwieldy".

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Jeanne

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Reviewed: Dec. 28, 2008

This is the easiest and best cookie recipe I have come across! I used it with chocolate cake mix but added Andes peppermint chips to make Christmas cookies and they were FANTASTIC! Can't wait to experiment with other kinds of chips and cake mixes. I didn't think they were too sweet or used too much oil as other reviewers complained. Perfect.

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LORIGARBER

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Reviewed: Dec. 24, 2008

These are excellent! Don't use as many chips as it says though. I doubled the recipe and used one bag and it was perfect! Super easy and yummy!

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Chefin' it Up

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Reviewed: Dec. 23, 2008

Super easy and great for cookie exchanges! Can't wait to try them with peanut butter chips instead of toffee bits!

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TaraW

Cooking Level: Expert

Living In: Kitchener, Ontario, Canada

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Reviewed: Dec. 14, 2008

This recipe is so simple, it felt as if I was forgetting something! I didn't measure out the butterscotch chips, just added by preference. My husband LOVED these cookies. I think I would like to try them with peanut butter chips next time!

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tldkdrn

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Reviewed: Dec. 10, 2008

Turned this recipe into a cookie pizza! Super easy and delicious~~Thanks!

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MIADAMIANI

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Reviewed: Dec. 7, 2008

This was good for last minute baking needs. I didn't have the butterscotch chips, so I form them into small balls and dipped in walnuts and some in coconut before baking. They aren't as great as my choc chip recipe from KitchenAid, but they were quite tasty.

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DEE4242

Cooking Level: Intermediate

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Reviewed: Dec. 6, 2008

From start to nibblin' on cookies in 15 minutes. I love this recipe for yummy, quick cookies. I can't agree with others that have said the batter is oily though - mine was almost too dry to work with. I added an extra tablespoon of oil & a tiny splash of water to make it workable. I also used less than half of the chips called for - it was plenty and the cookies were totally delish!

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algoan

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Reviewed: Nov. 24, 2008

Easy but VERY sweet. We used less than 2 cups butterscotch chips; could have used even less to help tone down sweetness. Our yield: 36.

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dmnowak

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Reviewed: Nov. 16, 2008

These were pretty good, a little sweet for my taste but still yummy! I think 2 cups of buttersctoch was a bit much though; I ended up using a whole bag of the chip. Next time I think I'll just use 1 cup. :) They turned out a bit hard but that's my own fault. I couldn't really tell if they had cooked enough because they were chocolate, so I'll cut the cooking time a bit when I make these again. These seem like they would also be good with peanut butter chips. Thanks for the recipe!

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