Moon Rocks
Browse the article 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.
This recipe appears in:
Butter & Sugar