Choco-Scutterbotch Cookies
2/3 c. butter flavor crisco
1/2 c. firmly packed brown sugar
1 pkg (18 oz) deluxe yellow cake mix
1 c. toasted rice cereal
1/2 c. butterscotch chips
1/2 c. milk chocolate chunks
1/2 c. semisweet choc. chips
1/2 c. coarsley chopped walnuts or pecans
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Heat oven to 375. Place sheets of foil on countertop for cooling cookies.
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Combine 2/3 c. shortening and brown sugar in large bowl. Beat at medium speed of electric mixer until well blended. Beat in eggs.
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Add cake mix gradually at low speed. Mix until well blended. Stirin cereal, butterscotch chips, choc. chunks, choc. chips, and nuts. Stir until well blended.
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Shape dough into 1 1/4" balls. Place 2" apart on ungreased baking sheet. Flatten slightly.
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Bake for 7 to 9 minutes oruntil lightly browned around edges. Do not overbake. Cool 2 minutes on baking sheet. Remove to foil to cool completely.
Makes 3 dozen cookies