Milk Chocolate-Butterscotch Cafe Cookies

Milk chocolate and butterscotch give this cookie an awesome blend of flavor that you won’t be able to put down! MORE+ LESS-

Bake-Off® Contest 40, 2002

Fort Mitchell, Kentucky

roll (16.5 oz) Pillsbury™ refrigerated sugar cookies

1/3

cup packed brown sugar

teaspoon vanilla

3/4

cup old-fashioned oats

1/2

cup Hershey's® butterscotch chips

Hershey's® milk chocolate candy bars (1.55 oz each), unwrapped, finely chopped

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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.

Nutrition Information

1 Starch; 3 Other Carbohydrate; 3 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

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