choco-scutterbotch cookies

Name: CHOCO-SCUTTERBOTCH COOKIES
Prep time: 25 min
Cook time: 10 min
Ingredients: 2/3 cup(s) butter flavored crisco; 1/2 cup(s) firmly packed light brown sugar; 2 - eggs; 1 package(s) deluxe yellow cake mix; 1 cup(s) toasted rice cereal; 1/2 cup(s) butterscotch chips; 1/2 cup(s) milk chocolate chunks; 1/2 cup(s) semisweet chocolate chips; 1/2 cup(s) coarsely chopped walnuts or pecans

(1 RATING)

49 Pinches

Judy W

somewhere in, MI

Updated on Mar 9, 2013

Made from a cake mix! What could be easier?

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prep time 25 Min

cook time 10 Min

method ---

yield makes 3 dozen

Ingredients

2/3 cup butter flavored crisco
1/2 cup firmly packed light brown sugar
2 - eggs
1 package 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

How To Make choco-scutterbotch cookies

Step 1

Heat oven to 375^. Place sheets of foil on countertop for cooling cookies. Combine 2/3 cup shortening and brown sugar in large bowl. Beat at medium speed of mixer until well blended. Beat in eggs.

Step 2

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.
Step 3

Shape dough into 1-1/4" balls. Place 2" apart on ungreased cookie sheet. Flatten slightly. Bake for 7 to 9 minutes or until lightly browned around edges. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
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