Choco Scutterbotch Cookies Recipes

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CHOCO-SCUTTERBOTCH



Choco-scutterbotch image

Make and share this Choco-scutterbotch recipe from Food.com.

Provided by Melanie Murray

Categories     Dessert

Time 29m

Yield 36 cookies

Number Of Ingredients 9

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

Steps:

  • 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.

CHOCO-SCUTTERBOTCH COOKIES



CHOCO-SCUTTERBOTCH COOKIES image

Made from a cake mix! What could be easier?

Provided by Judy W

Categories     Cookies

Time 35m

Number Of Ingredients 9

2/3 c butter flavored crisco
1/2 c firmly packed light brown sugar
2 eggs
1 pkg deluxe yellow cake mix
1 c toasted rice cereal
1/2 c butterscotch chips
1/2 c milk chocolate chunks
1/2 c semisweet chocolate chips
1/2 c coarsely chopped walnuts or pecans

Steps:

  • 1. Heat oven to 375^. Place sheets of foil on countertop for cooling cookies. Combine 2/3 cup shortening and brown sugar in large bowl. Beat at medium speed of mixer until well blended. Beat in eggs.
  • 2. 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 1-1/4" balls. Place 2" apart on ungreased cookie sheet. Flatten slightly. Bake for 7 to 9 minutes or until lightly browned around edges. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

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