Ingredients
>
1 (16.5 oz) tube sugar cookie dough, at room temperature
>
1/4 cup old-fashioned rolled oats
>
1 tbsp fresh coffee grounds (optional)
>
1/4 cup chocolate and/or butterscotch chips
>
1/2 cup crushed Club ® Snack Stack™ Crackers
>
1/2 cup crushed kettle-cooked potato chips
>
1/2 cup crushed mini pretzels
>
1/3 cup chopped roasted peanuts
Steps
1
Preheat oven to 350°F. Line 2 cookie sheets with parchment. In a large bowl, break up the cookie dough and mix in the oats and coffee grounds, if using. To cookie dough, add the chocolate or butterscotch chips, crackers, potato chips, pretzels, and peanuts. Mix well to incorporate.
2
Using a cookie scoop or tbsp measure, scoop 2 tbsp cookie dough and shape into a ball; repeat with remaining dough. Place on prepared cookie sheets about 2 inches apart and flatten slightly.
3
Bake cookies 10–12 min., until edges are lightly golden. Cool cookies for 10 min., then transfer to wire racks to cool completely. Store in an airtight container at room temperature for up to 5 days.
