My friend from church asked me to provide some goodies for her “Christmas in July” event. I was happy to oblige because the only thing better than Christmas in July is Christmas FOOD in July. The first thing that came to mind were the chewy Butterscotch Cookies I used to eat with my Nana when I was a little girl. She always seemed to make them around Christmas time, so for me butterscotch cookies are synonymous with Christmas trees, holiday music, and nativity scenes. I wish I had gotten the recipe from her before God took her to heaven, but she died when I was 13 and I didn’t quite have my love for cooking just yet. So I use another recipe from Taste of Home that is remarkably similar to the chewy cookies from my Nana’s kitchen.
The goodness starts with a box of butter pecan cake mix. I like the one from Betty Crocker because it has pudding mixed in which makes a chewy, fluffier cookie.
Beat 2 eggs with 1/2 cup of vegetable oil until it is blended and then slowly stir in the cake mix. The mixture should be thick.
Now fold in a bag of butterscotch morsels.
I can never refrain from popping a few of these in my mouth while baking! This is precisely why I call these disappearing butterscotch cookies!
Mix it all together. It should be thick and sticky.
Now scoop out spoonfuls onto a greased cookie sheet. Don’t make these too big because they are really sweet. Bake them for 10-12 minutes at 350 degrees. Let them cool for a minute or two before removing them to wire racks or else they will fall apart.
Now your house smells divine, your kid’s eyes are as big as saucers, and your mouths are begging for a taste!
I give these as a gift at Christmas time wrapped in red cellophane and tied with a green ribbon. Otherwise, these butterscotch cookies are a wonderful treat to share at your next potluck or to have ready for hungry kids when they get home from school.
Are you wondering what else I made for Christmas in July? I definitely had to make my family’s holiday staple of Shredded Hashbrown Cheesy Potatoes and Cranberry Orange Bread. I know Christmas is 5 months away yet, but these recipes delight year round. What does your family make for Christmas? I would love to hear in the comment section below.
For my ideas on oven-baked goodness, follow my Bangin’ Baked Goods board on Pinterest.
- 1 box butter pecan cake mix (Betty Crocker brand, with pudding)
- 2 large eggs
- ½ cup vegetable oil
- 10-12 oz bag butterscotch morsels
- 8 oz bag milk chocolate toffee bits
- Heat oven to 350 degrees.
- Beat the eggs and oil until smooth and then slowly add in cake mix.
- Mix batter well and then fold in butterscotch and toffee bits.
- Scoop small spoonfuls onto greased cookie sheet.
- Bake for 10-12 minutes. Let them rest before moving to a wire rack.