The Recipe Box: Choco-Scutterbotch cookies

By Alexandria Finney
Poca High School

The holiday season is here, and that means so are holiday parties. Whether you’re throwing a bash or attending one, try this cookie at your next holiday event. It’s got a little bit of everything, so it’s sure to be a crowd pleaser. And the recipe makes three dozen, so there’s plenty to go around.

You will need:

2/3 cup butter-flavored shortening

1/2 cup firmly-packed light brown sugar

2 eggs

1 package (18.25 ounce) deluxe yellow cake mix

1 cup toasted rice cereal

1/2 cup butterscotch chips

1/2 cup milk chocolate chunks

1/2 cup semisweet chocolate chips

1/2 coarsely chopped walnuts or pecans

Directions:

1. Heat oven to 375 degrees. Place sheets of foil or cooling racks on countertop.

2. Combine shortening and brown sugar in large bowl. Using an electric mixer, beat at medium speed until well blended.

3. Beat in eggs.

4. Add cake mix gradually at low speed. Mix until well blended.

5. Stir in cereal, butterscotch chips, chocolate chunks, chocolate chips and nuts. Stir until well blended.

6. Shape dough into approximately 1 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 at the edges. Do not overbake.

6. Cool 2 minutes on baking sheet, then transfer to foil or racks to cool completely.

Thanks to crisco.com for this recipe.