Choco-Scutterbotch

By SD296

Ingredients

• 2/3 cup Butter Flavor Crisco
• 1/2 cup firmly packed brown sugar
• 2 eggs
• 1 package (18 1/4 ounces) deluxe yellow cake mix
• 1 cup toasted rice cereal
• 1/2 cup butterscotch chips
• 1/2 cup milk chocolate chunks
• 1/2 cup semisweet chocolate chips
• 1/2 cup coarsely chopped walnuts or pecans

Details

Servings 3

Preparation

Step 1

Heat oven to 375 degrees. Place sheets of foil on countertop for cooling cookies.

Combine 2/3 cup shortening and brown sugar in large bowl. Beat at medium speed with electric mixer until well blended. Beat in eggs.

Add cake mix gradually at low speed. Mix until well blended. Stir in cereal, butterscotch chips, chocolate chunks, chocolate chips and nuts. Stir until well blended.

Shape dough into 1 1/4-inch balls. Place 2 inches apart on ungreased baking sheet. Flatten slightly. Shape sides to form circle, if necessary.

Bake for 7 to 9 minutes or until lightly browned around edges. Do not overbake. Cool cookies 2 minutes on baking sheet. Remove cookies to foil to cool completely.