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As I always told my two youngest sons when they were growing up, there is no cookie shortage! The same holds true today. The only difference is now I can make cookies in less than half the time. These ooey-gooey, mouth-watering cookies take less than 5 minutes to mix up and just 10 minutes per batch to bake. The flavors are fabulous and a fun change from chocolate chip.
These cookies are made with a butter pecan boxed cake mix. Seriously, boxed cake mix is the best thing to ever happen to baking cookies. There’s no messing around with measuring flour, sugar, and other ingredients. I love it! All you need is two eggs and a half cup of oil. The gooey butterscotch flavor comes from butterscotch chips. The toffee is from a bag of toffee bits which you can find next to the chocolate chips in the baking aisle of your favorite store. I prefer to use canola oil in my cookies, but vegetable oil or any other neutral oil can be used.
Simply combine the oil and eggs and add in the cake mix. I used a hand-held electric mixer. The dough gets quite stiff. My mixer had a tough time, and I ended up just using a spoon. When thoroughly mixed, stir in the chips and bits. A cookie scoop does quick work in dropping perfectly sized balls on a prepared baking sheet.
I love my silicone mats! They work like a dream. Clean-up is just a matter of wiping them down, and they are incredibly durable. Parchment paper also works great, and it just gets tossed. Last resort, use non-stick spray directly on the sheet pan and deal with the cleaning.
I bake 12 cookies at a time, which gives more than adequate space for the cookies to expand without crowding or blending into each other. Bake for 10-12 minutes at 350°. The cookies will be soft and sticky when they come out of the oven. Let them cool on the baking pan for 3-5 minutes before transferring them to a wire cooling rack.
This recipe makes approx. 4 dozen ooey-gooey, melt in your mouth sweet treats. A glass of milk or a cup of coffee is the best way to enjoy this snack. What are you waiting for? It’s time to bake cookies!!!
Butterscotch Toffee Cake Mix CookiesCourse: Dessert, SnacksCuisine: AmericanDifficulty: Easy
Each soft chewy cookie is packed with the sweet buttery goodness of butterscotch chips and toffee bits. Perfect for an after-school snack or mid-day coffee break.
2 large eggs, room temperature
1/2 cup canola oil
1 package butter pecan cake mix (regular size)
1 package (10 to 11 ounces) butterscotch chips
1 package (8 ounces) milk chocolate English toffee bits
- 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 with a spoon or spatula.
- Using a cookie scoop or tablespoon, place rounded balls 2 inches. apart onto baking sheets lined with silicone mats or parchment paper. Bake until golden brown, 10-12 minutes. Cool 5 minutes before removing to wire racks.
- The batter gets very stiff, if you’re using a handheld electric mixer it may not be able to handle it. If it starts to stall, simply use a mixing or wood spoon to finish combining the cake mix with the eggs and oil.
- Zhoosh: Add some chopped pecans or walnuts. You could also do half butterscotch and half chocolate chips.
- Shop smart: When cake mix goes on sale or BOGO, stock up on different flavors – you never know when the craving from freshly baked cookies will hit. The basic cake mix cookie recipe is 2 eggs, 1/2 cup oil and any flavor cake mix. Ta-da, COOKIES!