Easy Butterscotch Chip Chocolate Cookies
I always keep these ingredients on hand for those last minute cookie needs.
I always keep these ingredients on hand for those last minute cookie needs.
- Carbohydrate 1.1 g
- Cholesterol 604.285714285714 mg
- Fat 34.9620085714286 g
- Fiber 0 g
- Protein 17.9714285714286 g
- Saturated Fat 5.95626478842857 g
- Serving Size 1 1 Dozen (164g)
- Sodium 200 mg
- Sugar 1.1 g
- Trans Fat 2.63410221574286 g
- Calories 388 calories
Step-by-step
- Coombine cake mix, oil and eggs in a large bowl.
- Stir in morsels.
- Drop by rounded tbsp. onto ungreased baking sheet.
- Bake in preheated 350? oven for 8-10 minutes or until centers are just set.
- Let stand for 2 minutes.
- remove to wire racks to cool completely.
Overmixing the batter is the primary reason these drop cookies turn out dense and cakey rather than chewy. Cake mixes contain chemical leavening agents that react immediately upon contact with moisture; prolonged stirring activates excess gluten development in the flour base, yielding a tough structure. Folding the oil, eggs, and dry mix together just until no dry pockets remain preserves trapped air bubbles for a lighter crumb.
Originating as a clever shortcut during the mid-twentieth century proliferation of commercial box mixes, cake-mix cookies leverage pre-blended flour, sugar, and stabilizers to bypass precision measuring. Standard oil-to-egg ratios replace traditional creaming methods, substituting liquid fat for solid butter. This formulation drastically reduces preparation time while maintaining structural integrity through emulsified fats and starches.
Baking requires strict adherence to timing because these cookies continue cooking via residual heat on the pan after removal from the 350-degree oven. Pulling the sheets out at the eight-minute mark ensures the centers remain soft, while letting the cookies rest undisturbed on the hot metal for precisely two minutes sets the edges without over-baking the interior. Transferring them prematurely to wire racks risks structural collapse.
Standard aluminum baking sheets without non-stick coatings work best here, preventing excessive spreading caused by slippery dark surfaces. Parchment paper lining offers an easy workaround if pans tend to warp or scorch at high temperatures. Storing the finished batch in an airtight container with a slice of plain white bread helps maintain moisture levels for up to four days.
