Sure, let’s dive into the delightful world of Choco-scutterbotch cookies! These delectable treats are a fusion of chocolate, butterscotch, and nuts, resulting in a heavenly bite-sized indulgence that’s perfect for satisfying your sweet cravings. 🍪
Choco-scutterbotch Recipe
Overview:
- Name: Choco-scutterbotch
- Category: Dessert
- Keywords: Cookie & Brownie, < 30 Mins, Oven
- Rating: 4.5 ⭐ (based on 4 reviews)
- Calories per Serving: 165.9
- Total Fat: 9.1g
- Saturated Fat: 2.9g
- Cholesterol: 12.1mg
- Sodium: 109.1mg
- Carbohydrates: 20.4g
- Fiber: 0.6g
- Sugar: 13.9g
- Protein: 1.6g
- Yield: 36 cookies
Ingredients:
- 2/3 cup butter flavor shortening
- 1/2 cup brown sugar
- 2 eggs
- 1 cup walnuts
- 1 cup pecans
- 1/2 cup cereal
- 1/2 cup chocolate chunks
- 1/2 cup butterscotch chips
- 1/2 cup chocolate chips
Instructions:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine shortening and brown sugar. Use an electric mixer set to medium speed to beat until well blended.
- Beat in the eggs until fully incorporated.
- Gradually add the cake mix to the bowl at low speed, mixing until well blended.
- Stir in the cereal, chocolate chunks, butterscotch chips, chocolate chips, and nuts using a spoon, ensuring all ingredients are evenly distributed.
- Shape the dough into 1 1/4 inch balls, then place them 2 inches apart on ungreased baking sheets.
- Flatten the dough balls slightly to form circles.
- Bake in the preheated oven for 7 to 9 minutes, or until the cookies are lightly browned around the edges.
- Allow the cookies to cool for 2 minutes on the baking sheets before transferring them to cooling racks.
- Once cooled, store the cookies in an airtight container.
Nutritional Information (per serving):
- Calories: 165.9
- Total Fat: 9.1g
- Saturated Fat: 2.9g
- Cholesterol: 12.1mg
- Sodium: 109.1mg
- Carbohydrates: 20.4g
- Fiber: 0.6g
- Sugar: 13.9g
- Protein: 1.6g
Cooking Tips:
- For extra crunch, toast the nuts before adding them to the dough.
- Experiment with different types of cereal to vary the texture and flavor of the cookies.
- Don’t overbake the cookies; they should be slightly soft in the center when you take them out of the oven as they will continue to cook on the baking sheet.
Serving Suggestions:
- Enjoy these Choco-scutterbotch cookies with a tall glass of cold milk for the ultimate treat.
- They also make fantastic gifts when packaged in decorative boxes or jars tied with ribbons.
Storage:
- Store the cookies in an airtight container at room temperature for up to one week.
- To freeze, place the cookies in a single layer on a baking sheet until frozen solid, then transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to three months.
Variations:
- Substitute different types of nuts or add dried fruits for a unique twist on this classic recipe.
- Drizzle melted chocolate over the cooled cookies for an extra touch of indulgence.
With its irresistible combination of flavors and textures, this Choco-scutterbotch recipe is sure to become a favorite in your household. Whether you’re baking for a special occasion or simply craving a sweet treat, these cookies are guaranteed to satisfy your dessert cravings. Enjoy! 🍫🥜
