Last year about this time, I wrote about my favorite Christmas cookie. The Four Seasons’ Chocolate Ginger Cookies are so good I couldn’t get them off my mind. Until I tried these Spice Drop Cookies.
A month (or more) ago, I was in Little Rock visiting my brother and his family. While I was there, I was fortunate enough to attend a women’s retreat on Discipleship at St. Andrew’s Anglican Church, where my little brother is a pastor. If you’ve ever attended a women’s church retreat, you undoubtedly were blessed with amazing food. Church women can cook. It’s a fact. Actually it’s a gift, but I’m just sharing recipes here today.
As soon as I tasted this delicious cookie I knew I had to have the recipe. After bugging asking politely, my sister-in-law’s good friend shared the ridiculously simple recipe with me. She should have guarded it more closely as the cookie’s great flavor belies it’s simplicity. But that’s the thing about church women. They can cook, and they are honest.
So, how do Spice Drop Cookies compare to my favorite Chocolate Ginger Cookies? I’ll let you be the judge. Let’s just say if easy is your thing, you won’t be disappointed in the bang for your buck with these simple and crowd pleasing cookies.
Spice Drop Cookies
1 box of Spice Cake mix
3/4 c canola oil
1 package of butterscotch chips
Mix first three ingredients together until well combined. Fold in butterscotch chips.
Drop by heaping teaspoon on to un-greased cookie sheet. Bake at 350 degrees for 9 minutes.
Seriously. That’s the recipe. Try ’em and let me know what you think. Littlest helped me make the most recent batch (we’ve made them plenty!) and so we might have ended up a tad short on butterscotch chips.
No one noticed.
Enjoy the cookies!