Friday, March 16, 2012

Choco-Scutterbotch Cookies


My profound love affair of cake mix continues. Who would have thunk it?

Actually, I've been making these cookies for years. I never quite understood the name they (I will make it my mission to one day to figure out who this 'they' person is people often speak about) chose for these cookies and have tried to dissect the origin of it several times - I'm scientific and crap like that. I finally gave up trying to figure it out and decided it doesn't matter anymore - they yum factor totally makes up for it. A hundred times over.

Thank you They. Whoever you are.


CHOCO-SCUTTERBOTCH COOKIES
Recipe adapted and slightly modified from The Cake Mix Bible

⅔ cups real butter, at room temperature
½ cups brown sugar, firmly packed
2 eggs
1 package yellow cake mix - I used Duncan Hines
1 cup crispy rice cereal - I used Rice Krispies
½ cup chocolate chunks

½ cup butterscotch chips**
½ cup semi-sweet chocolate chips
½ cup coarsely chopped walnuts or pecans
- I used walnuts

**If you are not a big fan of butterscotch chips (like me), you can totally substitute peanut butter chips in its place. I prefer them so much more.

Preheat over to 375┬║F. Combine butter and brown sugar in bowl. Mix until well blended. Beat in eggs. 




Gradually add cake mix to butter blend. Mix well. 


Stir in cereal, chocolate chips, butterscotch chips, and nuts with a spoon until incorporated.

  
Shape dough into 2 inch balls - I highly recommend using an ice cream scoop with a retractable mechanism. Place 2 inches apart on an ungreased cookie sheet. Flatten slightly.

Bake for 7-9 minutes or until lightly brown around edges. The first batch takes the full 9 minutes for me for some reason, the others, 8 minutes. 

Cool for 2 minutes before transferring to a rack.

Yields: About 3 dozen cookies.

Happy Baking!

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