Butterscotch Crackles

Ingredients:

2	rolls (18 oz each) Pillsbury® refrigerated sugar cookies, softened at room temperature about 20 minutes
2	cups Wheaties® cereal, crushed (1 cup)
1	cup Hershey®'s butterscotch chips (6 oz)
1	cup Mounds® coconut flakes
1/2	cup powdered sugar

Preparation Directions:

1 . Heat oven to 350°F. Spray cookie sheets with cooking spray. In large bowl, break up cookie dough. Stir or knead in crushed cereal, butterscotch chips and coconut until well blended.

2 . Shape dough into about 1-inch balls; roll in powdered sugar and place 2 inches apart on cookie sheets.

3 . Bake 11 to 15 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets.