Ingredients
2
rolls (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
2
cups Wheaties™ cereal, crushed (1 cup)
1
cup butterscotch chips (from 11-oz bag)
1
cup coconut
1/2
cup powdered sugar
Preparation
Let cookie dough stand at room temperature to soften slightly.
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.
Bake 11 to 15 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.
