Ingredients:
1 Cup Of Hershey's Butterscotch Chips
1 Cup Of Chopped Planters Pecan Halves
3.4 Ounces Of Packaged Jell-O Instant Butterscotch Pudding
18.25 Ounces Of Package Betty Crocker Butter Cake Mix
1/4 Cup Of Stone-Buhr Washington White All Purpose Flour
3/4 Cup Of Crisco Pure Vegetable Oil
1 Whole Fresh Egg
Information:
Serving Size 20
285 Calories Per Serving
12 Grams Of Fat
Preparation Instructions:
To begin this recipe you will first need to preheat your over to 350 degrees Fahrenheit, or 175 degrees Celsius. Next take out a large cookie sheet and grease is thoroughly. Moving forward, next take out a medium size mixing bowl and add in the butter cake mix, all purpose flour, and butterscotch pudding mix. Stir these three ingredients together until you have an even mixture. Next add in the Crisco Pure Vegetable Oil and whole fresh egg, then vigorously stir all of these contents together until a cookie dough begins to form. Once you are done with that step, add in the Hershey's Butterscotch Chips and chopped Planters Pecan Halves. Again vigorously stir the cookie dough until it's firm but somewhat crumbly. Finally you can begin taking spoonfuls of the dough and placing them on the cookie sheet. Be sure to leave enough room around each cookie dough ball, as they will need at least two inches to expand. Once your cookie sheet is full, slide it into the oven to bake for roughly ten minutes, or until the edges and surface begin to turn golden brown. Let each batch of cookies cool for three minutes before serving. Serve with a tall glass of cold milk.
