CHOCO-SCUTTERBOTCH

Choco-scutterbotch image

Provided by Melanie Murray

Categories Dessert

Time 29m

Yield 36 cookies

Number Of Ingredients 9

Previous Next

2/3 cup butter flavor shortening
1/2 cup firmly packed brown sugar
2 eggs
1 package Duncan Hines Moist Deluxe yellow cake mix
1 cup crispy rice cereal
1/2 cup milk semisweet chocolate chunk
1/2 cup butterscotch chips
1/2 cup semi-sweet chocolate chips
1/2 cup coarsely chopped walnuts or 1/2 cup pecans

Steps:

Preheat oven to 375.
Combine shortening and brown sugar in large bowl.
Beat at medium speed of electric mixer until well blended.
Beat in eggs.
Add cake mix gradually at low speed.
Mix until well blended.
Stir in cereal, chocolate chunks, butterscotch chips, chocolate chips and nuts with spoon.
Stir until well blended.
Shape dough into 1 1/4 inch balls.
Place 2 inches apart on ungreased baking sheets.
Flatten slightly to form circles.
Bake at 375 for 7 to 9 minutes or until lightly browned around edges.
Cool 2 minutes before removing to cooling racks.
Cool completely.
Store in airtight container.