Moon Rocks Photo
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.





This recipe appears in: Butter & Sugar

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