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Oatmeal brown sugar drop cookies are an old-fashioned favorite for all.
Heat oven to 375°F.
Combine brown sugar, butter and egg in bowl. Beat at medium speed, scraping bowl often, until creamy. Add all remaining cookie ingredients; beat at low speed until well mixed. Stir in chocolate pieces.
Drop dough by tablespoonfuls, 2 inches apart, onto ungreased cookie sheets.
Bake 10-14 minutes or until light golden brown on edges. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.
*Substitute raisins, cut-up gumdrops, chopped nuts, chocolate, butterscotch or vanilla chips.
Dietary Fiber: 1g
Just got done baking a regular batch and then did another with butterscotch chips instead of chocolate. Mmmmm mmmmm good!
I substituted chopped, toasted walnuts for the candy-coated milk chocolate pieces and added 1 1/2 tsp. of pure vanilla extract. I flattened the cookies a bit with a fork dipped in warm water, and they spread out nicely. These cookies have become a favorite recipe with my family and friends.
These are so yummy! I made them without putting any chocolates in the batch and they still tasted excellent.
These cookies were tasty. They were just sweet enough, without being too sweet. I also had a problem with the baking, they didn't spread out flat but just remained like little mounds. Overall, its a good recipe.
I keep this dough in the freezer as Becky suggests - and my kids love them. Love having the option of stirring in different goodies!
wouldn't change a thing
the recipe said drop.. but when i cooked them they didnt spread very much at all..
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/278
© 2016 Land O'Lakes, Inc.
This year, my grandson Clark is 3 years old, so I wanted to make some cookies that he would love to eat and would find to be fun, too. These adorable Powdered Sugar Snowmen Cookies are just the ticket.
Chocolate’s complex flavor brings out the sweetness and tanginess of fruit, mellows the heat of peppers, and comes alive when introduced to a little bit of salt. The real question should be, “What can’t you dip in chocolate?” More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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