Makes 3 dozen cookies
|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|
- Preheat oven to 350°F. Lightly grease cookie sheets. Let dough stand at room temperature about 15 minutes.
- 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.
- Bake 9 to 11 minutes or until set. Cool on cookie sheets 1 minute. Remove to wire racks; cool completely.
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