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Chocolate Butterscotch Cookies

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“These cookies are the best of both chocolate & butterscotch all in one!!”
3 dozens

Ingredients Nutrition

  • 23 cup butter-flavor Crisco sticks or 23 cup Butter Flavor Crisco
  • 12 cup firmly packed brown sugar
  • 2 eggs
  • 1 (18 1/4 ounce) packagedeluxe yellow cake mix
  • 1 cup toasted rice cereal
  • 12 cup milk chocolate pieces
  • 12 cup semi-sweet chocolate chips
  • 12 cup coarsely chopped walnuts or 12 cup pecans


  1. *Heat oven to 375-degrees F. Place sheets of foil on countertop for cooling cookies.
  2. *Combine 2/3 cup shortening and brown sugar in large bowl. Beat at medium speed with electric mixer until well blended. Beat in eggs.
  3. *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.
  4. *Shape dough into 1 1/4-inch balls. Place 2 inches apart on ungreased baking sheet. Flatten slightly. Shape sides to form circle, if necessary.
  5. *Bake for 7 to 9 minutes or until lightly browned around edges. 'DO NOT OVERBAKE'. Cool cookies 2 minutes on baking sheets. Remove cookies to foil to cool completely.
  6. *ENJOY!

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