In a large bowl, whisk eggs and oil until blended.
Add cake mix and mix well until completely combined.
Fold in pecans and toffee bits.
Drop by tablespoonfuls onto silpat baking sheets, leaving about 2 inches between each cookie.
Bake for 11-12 minutes. We remove our cookies before they get brown.
Allow the cookies to cool on the baking sheet for 1 minute before moving to a wire rack to cool completely.
Store in an airtight container and store at room temperature.
The calories shown are based on the recipe making 24 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**