Enjoy this recipe from Harvest for Sharing.
Submitted by: Staci Smith from Kissimmee, FL
16-1/2 oz. pkg. spice cake mix
3.4-oz. pkg. instant pumpkin spice pudding mix
2 eggs, beaten
1 c. chopped walnuts
1 c. butterscotch baking chips
1/2 c. butter, melted
In a large bowl, blend dry cake and pudding mixes; stir in eggs. Add
walnuts and butterscotch chips; stir in melted butter. Batter will be thick.
Using a 1-1/2 inch cookie scoop, drop dough onto parchment paper-lined
baking sheets. With the back of a spatula or your hand, flatten
cookies and round out the edges. Bake at 350 degrees for 20 minutes,
or just until bottoms are turning golden. Cool on a wire rack. Makes
2 dozen.