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Milk Chocolate Butterscotch Café Cookies

9 large cookies    
1 Large Cookie: Calories 390; Total Fat 17g (Saturated Fat 6g); Sodium 160mg; Total Carbohydrate 57g (Dietary Fiber 0g); Protein 4g 
Exchanges: 1 Starch, 3 Other Carbohydrate, 3 Fat 
Carbohydrate Choices: 4  
Crisco is a trademark of The J.M. Smucker Company 
Contest Name: Bake-Off® Contest 40, 2002 Contestant Name: Cindy Schmuelling City: Fort Mitchell State: KY 

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  • 1 roll Pillsbury® refrigerated sugar cookie dough 
  • 1/3 cup packed brown sugar 
  • 1 teaspoon vanilla 
  • 3/4 cup old-fashioned oats 
  • 1/2 cup butterscotch chips 
  • 2 milk chocolate candy bars (1.55 oz each), unwrapped, chopped 


Step 1

Heat oven to °F. Line large or small cookie sheets with Parchment Paper. In large bowl, break up cookie dough. Stir or knead in brown sugar and vanilla. Stir or knead in oats, butterscotch chips and chocolate. (Dough will be stiff.)

Step 2

On cookie sheets, drop dough by rounded / cupfuls inches apart. Flatten each with fingers until / inch thick.

Step 3

Bake to minutes or until cookies are slightly puffed and edges are golden brown. Cool minute; remove from cookie sheets to cooling racks.

Step 4

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