Toffee Crunch Cookies

• 12 cup butter
• 1 (18 1/4 ounce) package yellow cake mix with pudding
• 2 large eggs
• 1 tablespoon water
• 12 cup chopped pecans
• 1 (7 1/2 ounce) package almond brickle chips

1. Beat butter at medium speed of an electric mixer until creamy.
2. Add cake mix, eggs and water, beating until blended.
3. Stir in pecans and brickle chips.
4. Drop dough by tablespoonfuls onto ungreased baking sheets.
5. Bake at 350 degrees for 10-12 minutes or until edges are browned.
6. Tops will look moist.
7. Let cool slightly.
8. Remove to wire racks and let cool.

butter, yellow cake, eggs, water, pecans, chips

Taken from www.food.com/recipe/toffee-crunch-cookies-166572 (may not work)