Milk Chocolate - Butterscotch Cafe Cookies
Makes 9 large cookies

1 - package (18-ounce) refrigerated sugar cookies
1/3 - cup firmly packed brown sugar
1 - teaspoon vanilla
3/4 - cup old-fashioned rolled oats
1/2 - cup butterscotch chips
2 - milk chocolate (1.55-ounce) candy bars, unwrapped, finely chopped

• Break up cookie dough into large bowl. 
• Add brown sugar and vanilla; mix well. 
• Stir in oats, butterscotch chips and chocolate. (Dough will be stiff.) 
• Drop dough by rounded 1/4-cup 2 inches apart onto cookie sheets. 
• Flatten each with fingers to 1/2-inch thickness.
  
• Bake for 13 to 18 minutes or until cookies are slightly puffed and edges are golden brown. 
• Cool 1 minute and remove from cookie sheets. 
• Allow to cool on wire rack.