Butterscotch Coconut Cookies
1 (18.25 ounce) box yellow cake mix with pudding
2 eggs
1/2 cup vegetable oil
1 tablespoon vanilla
1 cup chopped pecans
1 1/2 cups flake coconut
2 cups butterscotch chips
Preheat oven to 350. In bowl, whisk together eggs, oil and vanilla. Add remaining ingredients, stir until well combined. Roll slightly by hand into nice round balls. Place onto lightly greased cookie sheets. Bake for 12 to 13 minutes, or until just slightly brown on edges. Remove from pan. Place onto wire rack to cool completely. Store in covered container.