Choco-scutterbotch

Recipe by Melanie Murray
READY IN: 29mins
YIELD: 36 cookies
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup firmly packed brown sugar
  • 1
    package Duncan Hines Moist Deluxe yellow cake mix
  • 1
    cup crispy rice cereal
  • 12
    cup milk semisweet chocolate chunk
  • 12
    cup butterscotch chips
  • 12
    cup semi-sweet chocolate chips
  • 12
    cup coarsely chopped walnuts or 1/2 cup pecans
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DIRECTIONS

  • 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.
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