




From the Cook
From the Cook
From the Cook
From the Cook
1/5
Instructions
1
Preheat oven to 350℉.
2
Combine cake mix, oil, and eggs in a large mixing bowl.
3
Stir in the butterscotch chips and the finely chopped pecans.
4
Drop by rounded tablespoons onto an ungreased cookie sheet.
5
Bake at 350℉ for 8-10 minutes or until a toothpick inserted into the center comes out clean.
6
Let them stand on the cookie sheet for 2 mintues begfore mov ing to a wire rack to finish cooling.
My Calorie Intake
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Tips & Tricks (5)
- Don't Overmix the Batter 🥄Gently fold in butterscotch chips and pecans at the very end to avoid breaking them apart and releasing excess moisture that can make cookies tough.
- Chill Dough Before Baking 🧊Refrigerate your dough for at least 30 minutes to prevent the cookies from spreading too thin and losing their soft, chewy texture.
- Use Oil for Superior Moisture 🫒Since you're using vegetable oil instead of butter, it creates inherently softer cookies—don't add extra oil or the texture will become greasy and the cookies will spread excessively.
- Toast the Pecans First 🌰Lightly toast pecans at 350°F for 5-7 minutes before adding them to intensify their nutty flavor and add a subtle crunch that complements the soft cookie base.
- Underbake for Maximum Softness ⏱️Remove cookies from the oven when the edges are set but the centers still look slightly underdone—they'll continue cooking on the hot baking sheet and stay wonderfully soft inside.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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