Recipe

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• 2/3 cup butter-flavor crisco
• 1/2 cup firmly packed brown sugar
• 2 eggs
• 1 (18 1/4 oz) package deluxe yellow cake mix
• 1 cup toasted rice cereal
• 1/2 cup milk chocolate pieces
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup coarsely chopped walnuts or 1/2 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!