Butterscotch Coconut Cookies
1 (2 layer) yellow cake mix with pudding in mix
2 eggs
1/2 c. oil
1 tablespoon vanilla extract
1 cup chopped pecans
1 1/2 c. angel flake coconut
1 pkg. butterscotch morsels (11 oz)
Heat oven to 350. Line baking sheets with parchment paper.
In a large bowl, whisk together eggs, oil, and vanilla. Add remaining ingredients and mix with a large wooden spoon until thoroughly combined. I use a 1 inch cookie scoop to measure the dough and then roll slightly by hand into a nice round ball. Place on prepared baking sheets and bake for 12 to 13 minutes until just slightly brown on the edges. Remove from pan and place on cookie racks to cool completely and then store in covered container.