Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Coffee Shop Cookies




Source of Recipe


Pillsbury®


List of Ingredients




1 roll (18 oz) Pillsbury® refrigerated sugar cookies
1/3 cup firmly packed brown sugar
1 teaspoon vanilla
3/4 cup old-fashioned oats
1/2 cup butterscotch chips
2 milk chocolate candy bars (1.55 oz each), unwrapped, chopped


Recipe



1. Heat oven to 350°F. Spray 1 large or 2 small cookie sheets with 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 sprayed 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.