Choco-Scutterbotch Cookies

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

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

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

  3. 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.

  4. Shape dough into 1 1/4" balls. Place 2" apart on ungreased baking sheet. Flatten slightly.

  5. 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