Thursday, June 5, 2014

Butterscotch Toffee Cookies


  •  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


    1. 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 at 350° for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks. Yield: 5 dozen.

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