| 1 | pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix |
| Butter, water and egg called for on cookie mix pouch |
| 1 | teaspoon coffee-flavored liqueur or cold brewed coffee |
| 1 | teaspoon vanilla |
| 1/2 | teaspoon ground cinnamon |
| 1/3 | cup butterscotch chips |
| 1/3 | cup flaked coconut |
| 1/3 | cup chopped pecans |
| 1. | Heat oven to 375°F. Make cookie dough as directed on pouch, adding liqueur, vanilla and cinnamon with butter, water and egg. Stir in chips, coconut and pecans. |
| 2. | Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. |
| 3. | Bake 8 to 12 minutes or until golden brown and tops are almost dry. Immediately remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Store cookies in airtight container. |
| No change.
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| Are you a chocolate lover? You can use a pouch of Betty Crocker® oatmeal chocolate chip cookie mix instead of the oatmeal cookie mix. |
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| Keep these cookies soft and moist by tucking a slice of bread inside the cookie jar.
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Nutrition Information:
100 ( 45); 5g ( 2 1/2g, 0g); 15mg; 75mg; 13g ( 0g, 7g); 1g 0%; 0%; 0%; 0% 1 ; 0 ; 1 1