Put the butter in a bowl and microwave for 20 seconds until it melts.
Beat the egg and then combine it with the sugar and nuts, and then with the butter and mix with a whisk.
Add in the pancake mix, and then with a rubber spatula, cut in the batter. Once the dough starts to come together, put it in a plastic bag.
Once it's in the plastic bag, either form it with your hands or roll it out with a rolling pin. Rest the dough in the fridge for 5-10 minutes.
If you rolled it out with a rolling pin, cut into 2 mm cubes with a cookie cutter or a knife. If you formed the bars yourself, cut them with a kitchen knife into 2 mm slices.
If you added in too many nuts and the dough won't come together, push down firmly with your hands and form it into a ball. This should enable you to shape the cookies.
Next, bake them in a preheated oven at 350℉/180℃. (adjust the recipe based on your own oven.)
You can also put them on a heat resistant plate and microwave for 50 seconds at 1300 W! It will only take 10 minutes to make the cookies this way.
I let the cookies cool slightly, so they become deliciously crunchy.
Story Behind this Recipe
Ever since I came up with this recipe, whenever I have a craving for cookies, I make this. These cookies are crunchy and crumbly when freshly baked, and are really popular!
These are so easy there is no way you can fail. Make sure that you adjust your time and temperature based on your oven. This dough can be stored in the freezer for later. Cut the dough while they are still frozen and bake them as is. If baking them later in the day, let the dough rest in the refrigerator for about 30 minutes. It'll be difficult to cut the dough if it's frozen solid.