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Butterscotch Toffee Cookies


  • 2 eggs
  • 1/2 cup canola oil
  • 1 (15.25 oz) pkg butter pecan cake mix
  • 1 (10 to 11 oz) pkg butterscotch chips (I think next time I’ll use half a pkg.)
  • 1 (8 oz) pkg milk chocolate English toffee bits


  1. Preheat oven to 350 degrees.
  2. In a bowl, beat, eggs, oil and cake mix together until blended. Fold in butterscotch chips and toffee bits.
  3. Drop tablespoon scoops of dough on a baking sheet leaving at least 2 inch apart. Bake at 350 degrees for 10-12 minutes. Allow to cool for 1 minute on the baking sheet, then place on a cooling rack to finish cooling. Makes 5 dozen.
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