Sugar Doodles
Yield
1 dozenPrep
20 minCook
10 minReady
90 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 22 ⅓ | ozs |
golden sugar cookie mix
|
* |
| 2 | whole |
eggs
|
*
|
| ¼ | cup |
olive oil
|
|
| 1 | teaspoon |
water
|
|
| ½ | cup |
butterscotch chips
|
*
|
| ½ | cup |
chocolate chips (semi-sweet)
|
*
|
| ½ | cup |
peanut butter chips
|
*
|
| 5 | tablespoon |
sugar
rainbow mix |
|
| 1 | tablespoon |
sugar
granulated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 22.3 | ozs |
golden sugar cookie mix
|
* |
| 2 | whole |
eggs
|
*
|
| 59 | ml |
olive oil
|
|
| 5 | ml |
water
|
|
| 118 | ml |
butterscotch chips
|
*
|
| 118 | ml |
chocolate chips (semi-sweet)
|
*
|
| 118 | ml |
peanut butter chips
|
*
|
| 75 | ml |
sugar
rainbow mix |
|
| 15 | ml |
sugar
granulated |
|
Directions
In a mixing bowl, combine cookie mix, eggs, oil, and water.
Mix well.
Stir in all the chips.
Cover and refrigerate dough 1 hour or until easy to handle.
Preheat oven to 375℉ (190℃). Shape dough into 1½ inch balls.
Place colored sugar and granulated sugar in a large recloseable bag; shake well to blend.
Place two balls into bag, reclose and shake well.
Place sugared balls two inches apart onto prepared baking sheet.
Repeat until all balls are coated with sugar mixture.
Bake for 10 minutes or until set.
Cool completely.
