INGREDIENTS
- 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
- 1/2 cup quick-cooking oats
- 1 cup miniature candy-coated chocolate baking bits
- 1/2 cup raisins
- 2 teaspoons quick-cooking oats
- Heat oven to 325°F. In large bowl, break up cookie dough. Stir or knead in 1/2 cup oats, the baking bits and raisins.
- Roll cookie dough into 2-inch balls. On ungreased large cookie sheets, place balls 3 inches apart; flatten each to form 3-inch round. Sprinkle with 2 teaspoons oats.
- Bake 14 to 19 minutes or until set and dry in center. Cool 2 minutes; remove from cookie sheets to cooling racks.