Ingredients
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
Can’t find butter pecan cake mix? That’s OK. This recipe is pretty versatile. Anything from yellow cake mix to a spiced cake mix will bring equally soft and chewy results.
Instructions
Step 1: Mix It Up
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.
Pro Tip: Add in chips and toffee bits by hand. This reduces the risk of over mixing, ensuring your cookies don’t get too tough.
Step 2: Bake Some Magic
Drop by tablespoonfuls onto greased baking sheets. Bake until golden brown, 10-12 minutes.
Pro Tip: Make sure to space cookies evenly on the baking sheet — usually about 2 inches — and consider using a piece of parchment paper so no dough sticks to the pan. Once they’re out of the oven, let the cookies cool 1 minute before moving to wire racks.
How to Store Toffee Chip Cookies
We understand if the cookies don’t make it to the storage stage, but if you manage to save a few, wait until they are completely cooled before putting them away. This will avoid the build-up of condensation that makes cookies soggy.
To retain enough moisture to keep your cookies fresh and soft, you can store an apple wedge with them. (You can find more baking secrets where that came from.)
No comments:
Post a Comment