Choco-scutterbotch

• Ready In: 29 mins
• Yields: 36 cookies

Ingredients

• 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

Directions

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