1 cup buttermilk baking mix
1 3.4 ounce pkg. instant chocolate pudding and pie filling
1/3 cup vegetable oil
1 egg, beaten
1/4 cup English toffee bits
2 tablespoons sugar
Preheat oven to 350 degrees. In a large bowl, combine baking mix, pudding mix, oil, and egg; stir until soft dough forms. Stir in toffee bits. Drop teaspoonfuls of dough 2 inches apart onto a greased baking sheet. Flatten with the bottom of a glass dipped in sugar. Bake 5 to 7 minutes or until edges are lightly browned. Transfer cookies to a wire rack to cool. Store in an airtight container.
Makes about 3 dozen cookies.