Ingredients:
- 1 (18.25-ounce) package white cake mix
- 2 (4-serving size) packages cook-and-stir (not instant) butterscotch pudding mix
- 1-1/4 cups mayonnaise (not reduced fat)
- 1 (12-ounce) package (2 cups) semisweet chocolate chips
- 1 cup chopped pecans (preferably toasted)
Directions:
Preheat oven to 350º. Cookie sheets should be greased or lined with parchment paper. Mix the cake mix, dry pudding mixes, and mayonnaise in a large bowl with an electric mixer set on medium speed 1 to 2 minutes until blended. Mix in the chocolate chips and pecans with a wooden spoon.
Tip: Be sure to let the cookies sit the full 5 minutes on the sheets; they are very delicate right out of the oven but will firm up as they cool on the sheets.
Drop the dough by tablespoonfuls, 2 inches apart, onto prepared cookie sheets. Bake 9 to 12 minutes or until just barely set at the edges (cookies will continue to bake on hot sheets). Cool 5 minutes on sheets, then remove cookies with spatula to wire racks to cool completely.
Camilla V. Saulsbury is a food writer, recipe developer, and cooking instructor. She has won numerous national contests, including The Food Network's Ultimate Recipe Showdown grand prize cookie recipe. Her recipes have appeared in Southern Living, Better Homes & Gardens, Woman's Day, Cooking Light, and other cooking magazines. She is the author of "The Ultimate Cake Mix Cookie Book."
