Edited: After much taste-testing it was decided that these would be more delicious if the pecans were doubled and the butterscotch left out - they'd be like sweet pecan sandies...
Butterscotch Pecan Cookies
1 (18.25 ounce) package butter cake mix
1 (3.4 ounce) package instant butterscotch pudding mix
1/4 cup all-purpose flour
3/4 cup vegetable oil
1 cup chopped pecans
1 cup butterscotch chips
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, stir together the cake mix, instant pudding and flour. Add oil and egg, mix until well blended. Stir in the pecans and butterscotch chips. Batter will be somewhat crumbly.
Scoop cookies with a small ice cream scoop or compress 1 tablespoon of dough into a ball. Place 2 inches apart on the prepared cookie sheets. [I flattened them with the back of a spoon a few minutes after putting them to bake.]
Bake for 10 to 12 minutes in the preheated oven, until the edges are just starting to brown. Allow cookies to cool for 2 minutes before removing from baking sheet to cool on wire racks.
These are VERY sweet, so we're hoping the kids will eat them all up before they leave...