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Milk Chocolate-Butterscotch Cafe Cookies
Milk Chocolate-Butterscotch Cafe Cookies
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Prep Time:
20 Min
Total Time:
40 Min
Makes:
9 large cookies
Cindy Schmuelling
Fort Mitchell
,
KY
Bake-Off® Contest 40, 2002
(37)
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RECIPE
TIPS
REVIEWS (
3
)
NUTRITIONAL INFO
INGREDIENTS
1
roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/3
cup packed brown sugar
1
teaspoon vanilla
3/4
cup old-fashioned oats
1/2
cup Hershey's® butterscotch chips
2
Hershey's® milk chocolate candy bars (1.55 oz each), unwrapped, finely chopped
DIRECTIONS
1.
Heat oven to 350°F. Spray 1 large or 2 small cookie sheets with CRISCO® Original No-Stick Cooking Spray. Break up cookie dough into large bowl. Add brown sugar and vanilla; mix well. Stir in oats, butterscotch chips and chocolate. (Dough will be stiff.)
2.
Drop dough by rounded 1/4 cupfuls 2 inches apart onto cookie sheets. Flatten each with fingers to 1/2-inch thickness.
3.
Bake 13 to 18 minutes or until cookies are slightly puffed and edges are golden brown. Cool 1 minute; remove from cookie sheets.
High Altitude Directions
2009 © and ®/™ of General Mills
Bake-Off is a registered trademark of General Mills ©2009
Hershey's trademark and associated trade dress are registered trademarks of the Hershey Company used under license.
®Crisco is a trademark of The J.M. Smucker Company