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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 large 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
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Some people say their weakness is chocolate. Others say potato chips. My weakness is brunch. The sweet and savory combinations of brunch food are irresistible. I have spent many hours in search of the best brunch in town, and I am being totally honest when I say I found it in my own kitchen.
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Whose mom makes the best chocolate chip cookies? Mine, of course. (And you’d probably say the same.) 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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