Milk chocolate and butterscotch give this cookie an awesome blend of flavor that you won’t be able to put down!
Bake-Off® Contest 40, 2002
Cindy Schmuelling
Fort Mitchell, Kentucky
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1
-
roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
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1/3
-
cup packed brown sugar
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1
-
teaspoon vanilla
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3/4
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cup old-fashioned oats
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1/2
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cup Hershey's® butterscotch chips
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2
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Hershey's® milk chocolate candy bars (1.55 oz each), unwrapped, finely chopped
Steps
-
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.
-
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 PER SERVING
Serving Size: 1 Large Cookie
- Calories
- 395
- Calories from Fat
- 125
% Daily Value
- Total Fat
- 14g
- 22%
-
- Saturated Fat
- 6g
- 30%
- Cholesterol
- 5mg
- 2%
- Sodium
- 210mg
- 9%
- Total Carbohydrate
- 63g
- 21%
-
- Dietary Fiber
- 1g
- 4%
- Sugars
- 44g
- Protein
- 4g
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 6%
- 6%
- Iron
- 10%
- 10%
Exchanges:
1 Starch; 3 Other Carbohydrate; 3 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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