Are you still sleepy from turning the clocks forward an hour? Flipping the time forward is a love/hate thing for me. I love that it stays lighter in the evenings but hate that it is dark in the morning – so much harder to giddy up in the AM. After a few days, I am completely use to the change and when summer approaches, I absolutely love staying outside sipping wine with my husband in the warm evenings with the sounds of the fountain running in the background.
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It is time for Blogger C.L.U.E Society and this month’s theme is potatoes. If we could not find a recipe that we liked, then we could select something with starch we find comforting. Hey, vodka is actually made from potatoes. I was paired with Ramona from Curry and Comfort this month. She was born in
but spent the majority of her lifetime in America. She loves comfort food and meshes her two
cultures together to share an abundance of wonderful recipes.
I love cookies, so I went to her recipe index to peruse her choices and this was prior to reviewing the theme for the month. She had a unique theme in place with her cookie recipes in the fact that she used a box of cake mix for the majority of her recipes. I was intrigued. I actually love a cake from a mix every once in a while, so I had to imagine that cookies would taste pretty darn good. I selected her Coconut Butterscotch Cake Cookies. Then I remembered, I needed to check on the theme and it required potatoes or a starch. I adore oatmeal and it is a starch. I decided I would add oatmeal to the cookies for texture and flavor along with meeting this month’s challenge.
I used a white cake mix instead of yellow and added chocolate chunks along with the butterscotch chips and coconut. The end result was one DARN good cookie that was soft and super tasty. My hubby was in cookie heaven and was simply amazed how you could make cookies out of a cake mix. I will be making these again. Thank you Ramona for such inspiration!
Chocolate, Coconut, Butterscotch and Oatmeal Cake Cookies
Makes 32 cookies
1 box of White Cake Mix
1 Cup Butterscotch Chips
½ Cup Chocolate chunks or chips
½ Cup Sweetened Coconut
½ Cup Oats
½ Cup Vegetable Oil
Preheat oven to 350 degrees. In a stand mixer, add the cake mix, eggs and vegetable oil. Slowly mix until combined. Add the coconut and oats then mix again. Finally add the butterscotch and chocolate chips to the mixture and mix well.
Use a small one inch ice cream scooper to form one in balls. Place about 1 ½ inches apart on a cookie sheet. Best to use a non-stick or spray sheet prior to placing cookie dough. When the edges begin to turn brown, they are ready. Bake for 15 minutes. Let cool for a minute or two, and then remove cookies and place on a wire rack to cool. Store in an airtight container.