Monday, October 22, 2012
Chocolate Butterscotch Cookies
For quite some time now I've been craving chocolate mint cookies. It's all I can think about. But, every single time I go to the food store they're out of the mint chips! I'm actually not even sure if they're sold anymore (although if you've seen them somewhere please do tell me where!) So after searching weekly for the mint chips I gave up and grabbed a bag of butterscotch chips. I'm not the biggest butterscotch person but I figured it was worth a try. Turns out I love butterscotch when it's baked into soft, chewy, chocolatey cookies!
I made these cookies about two months ago (I know, I'm behind with my blogging) and brought them to two events. They were popular at both, so I'd say they are a winner. To transport them to the events I used Chinet's new line of disposable bakeware that they so kindly sent me to review. I'm a fan! I've baked lasagna in it for a neighbor, a cake in it, and used it just for transporting cookies. The pans are sturdy but they're disposable so you can just leave them after you bring them to your location. My favorite part is the lid- fits perfectly so you can keep your baked goods fresh. You can see the line right here on Chinet's website.
Source: Stephanie Cooks Original
1 box chocolate cake mix
1 tsp baking powder
1/2 cup vegetable oil
1/2 cup butterscotch chips
1/2 cup chocolate chips
1- Preheat the oven to 350. Combine the first four ingredients and stir well, until well combined.
2- Stir in the chips.
3- Scoop dough in 1 tbsp sized balls onto a greased (or silpat covered) baking sheet. Bake 10 minutes. Allow to cool 2-3 minutes before removing to a cooling rack.