With its big butterscotch and chocolate flavor, my cookie stands out. I like to enjoy these with a glass of milk or a cup of coffee. It’s my fallback recipe when I’m short on time and need to make something delicious fast.
—Allie Blinder, Norcross, GA
Prep: 10 min. Bake: 10 min./batch + cooling Makes: 5 dozen
2 large eggs, room temperature
1/2 cup canola oil
1 pkg. butter pecan cake mix (regular size)
1 pkg. (10 to 11 oz.) butterscotch chips
1 pkg. (8 oz.) milk chocolate English toffee bits
1. Preheat oven to 350°. In a large bowl, beat eggs and oil until blended; gradually add cake mix and mix well. Fold in chips and toffee bits.
2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake cookies until golden brown, 10-12 minutes. Cool 1 minute on pans before removing to wire racks to cool completely.
1 cookie: 95 cal., 5g fat (3g sat. fat), 10mg chol., 70mg sod., 11g carb. (3g sugars, 0 fiber), 1g pro.