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Moon Rocks


Moon Rocks

Moon Rocks

Yield

Makes 3 dozen cookies

Ingredients

1 package (18 ounces) refrigerated sugar cookie dough
1 cup uncooked quick-cooking oats
3/4 cup butterscotch chips
3/4 cup yogurt-covered raisins

Preparation

  1. Preheat oven to 350°F. Lightly grease cookie sheets. Let dough stand at room temperature about 15 minutes.
  2. Combine dough, oats, butterscotch chips and raisins in large bowl; beat with electric mixer on medium speed until well blended. Drop dough by rounded teaspoonfuls 2 inches apart onto prepared cookie sheets.
  3. Bake 9 to 11 minutes or until set. Cool on cookie sheets 1 minute. Remove to wire racks; cool completely.

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