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Rolling the cookies in powdered sugar results in a glisten and crackle surface.
2 rolls (16.5 oz each) Pillsbury® refrigerated sugar cookies
2 cups Wheaties® cereal, crushed (1 cup)
1 cup butterscotch chips (from 11-oz bag)
1 cup coconut
1/2 cup powdered sugar
1. Let cookie dough stand at room temperature to soften slightly.
2. Heat oven to 350°F. Spray cookie sheets with cooking spray. In large bowl, break up cookie dough. Stir or knead in crushed cereal, butterscotch chips and coconut until well blended. Shape dough into 1-inch balls; roll in powdered sugar. On cookie sheets, place balls 2 inches apart.
3. Bake 11 to 15 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.
Makes: 4 dozen cookies
Pillsbury Bake Off Winner
2 rolls (16.5 oz each) Pillsbury® refrigerated sugar cookies
2 cups Wheaties® cereal, crushed (1 cup)
1 cup butterscotch chips (from 11-oz bag)
1 cup coconut
1/2 cup powdered sugar
1. Let cookie dough stand at room temperature to soften slightly.
2. Heat oven to 350°F. Spray cookie sheets with cooking spray. In large bowl, break up cookie dough. Stir or knead in crushed cereal, butterscotch chips and coconut until well blended. Shape dough into 1-inch balls; roll in powdered sugar. On cookie sheets, place balls 2 inches apart.
3. Bake 11 to 15 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.
Makes: 4 dozen cookies
Pillsbury Bake Off Winner
