Double
Chocolate Pecan Crunchies
Cake Cookies
From
the kitchen of Joe Valencic
INGREDIENTS:
1
ea. 18.5 oz package Betty Crocker Super Moist
Devil's Food cake mix
1/2 Cup
vegetable oil
2
Eggs – well beaten
2
T Warm water
1/2 Cup
Post Honey Bunches of Oats with Caramel
1/2 Cup
Chocolate Chips
1/2
Cup chopped pecans
DIRECTIONS:
Preheat
oven to 350 F. Put the Honey Bunches of
Oats in a plastic bag, and pound lightly to break chunks into smaller
pieces. Combine
cake mix, water, eggs water and oil until smooth. Blend in remaining
ingredients until thoroughly mixed. Batter will be a little stiff, but
don't be
concerned with that.
Drop
a slightly rounded teaspoonful of batter
2" apart on an ungreased
cookie sheet.
Bake
for 12-14 minutes or until slightly
browned. Remove from oven and allow to
cool in the pan for 2
minutes, then immediately remove from the pan to a cooling rack
(otherwise they will stick to the pan).
Makes about 4 dozen cookies using teaspoon, or 3 dozen using a tablespoon.