Bits-o-Brickle Toffee Cookies Toffee Cookies

Wet:
1 egg
1/4 cup vegetable oil (not motor oil—keep it edible, please)
1/4 cup milk (the creamy kind, not almond water unless you're feeling rebellious)
Dry:
1 box butter pecan cake mix (magic in powdered form)
1 cup Heath toffee chips* (or the “Bits-o-Brickle” ones—no chocolate allowed here!)

Instructions
Get Toasty: Preheat your oven to 375°F on the convection setting. If you don’t have convection, no worries—just pretend you’re living dangerously and monitor closely.
Wet Team Assemble: In the bowl of your stand mixer (paddle attachment ready!), throw in the egg and vegetable oil. Let them mingle until they’re best friends. Then, invite the milk to join the party. Blend until smooth.
Cake Mix Invasion: Dump the entire box of cake mix into the wet mixture. Start on the stir setting unless you want your kitchen to look like a powdered sugar explosion. The mix will be sticky—embrace it. Once you don’t see any dry mix hiding, toss in those toffee chips and mix until evenly distributed.
Scoop Squad: Line your sheet pans with parchment paper like a responsible adult (or deal with sticky pans later). Using your #60 scoop—or a spoon if you’re feeling rustic—drop cookie dough onto the sheets, spacing 12 cookies per tray. They need room to grow, so don’t crowd them like it’s a mosh pit.
Bake Off: Pop one tray into the oven at a time. Set a timer for 8 minutes, but keep an eye on them—when the edges start to brown, it’s showtime. Repeat with the remaining trays because you’re about to have a cookie empire.

These are not the chocolate covered ones. Use the one's labeled "Bits-o-Brickle"

#60 Scoop (or eyeball it, but no judgment if your cookies are unique shapes!)
3 1/2 Sheet Pan (or just cycle through what you have—we’ll make it work)
Parchment Paper (so your cookies don’t glue themselves to the pan)
Standing mixer with a paddle attachment (hand mixers work too, but let’s pretend we’re pros)