Chocolate Butterscotch Cookies

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  • Total: 27 min
  • Prep: 20 min
  • Cook: 7 min
  • Yield: 5 dozen cookies
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Ingredients

2/3 cup Crisco® Butter Flavor All-Vegetable Shortening

or 2/3 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening

1/2 cup firmly packed light brown sugar

2 large eggs , lightly beaten

1 pkg. Pillsbury® Moist Supreme® Classic Yellow Premium Cake Mix, (do not prepare according to package directions)

1 cup toasted rice cereal

1/2 cup butterscotch chips

1/2 cup milk chocolate chunks

1/2 cup semi-sweet chocolate chips (1 cup)

1/2 cup coarsely chopped walnuts or pecans

Directions

  1. HEAT oven to 375 degrees F.
  2. COMBINE shortening and brown sugar in large bowl; beat at medium speed until well blended. Beat in eggs. Add cake mix gradually at low speed. Mix until well blended. Stir in cereal, butterscotch chips, chocolate chunks, chocolate chips and nuts. Stir until well blended.
  3. SHAPE dough into 1 14-inch balls. Place 2 inches apart on ungreased baking sheets. Flatten slightly. Shape sides to form circle, if necessary.
  4. BAKE 7 to 9 minutes or until lightly browned around edges. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.
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