First, preheat the oven to 350 degrees before you starting prepping the cookies.
Then use parchment paper to line a baking sheet.
Next melt the butter in a glass measuring cup in the microwave or on the stove top using the double boiler method.
In a large mixing bowl, add the cake mix, melted butter, and eggs. Mix until fully combined, the consistency with be a softer dough.
Then use a rubber spatula or wooden to gently fold in the butterscotch bits.
Use a cookie scoop get even scoops, drop each dough on a baking sheet with 2 inches of space between get scoop.
Transfer to the oven and bake for 10 minutes.
Remove from the oven, and allow the cookies to stay on the hot baking sheet on the top of a wire cooling rack for 3 minutes in order to let the cookies set.
Use a spatula and gently remove each cookie from the pan and transfer to the cooling rack.
Notes
Store Cookie with Slice of Bread: Storing your cookies with a slice of white bread is an old school cookies hack that is life changing, doing this will helpt to preserve maximum freshness in your cookies as will absorb the moisture from the bread helping to maintain them for longer.
Double Boiler: Watch this video on how to melt chocolate in a double boiler, the same method goes for butter but it will melt a lot quicker.
Brown Butter: If you to elevate your cookies and compliant the nutty butterscotch flavor from the butterfinger buts, brown your butter, as it will be enhance the butter and give it a rich and decadent nutty flavor. Visit Sally's Baking Addiction to learn how to brown butter.