Holiday Candy Cookie Bites
Red and green candies are used in this favorite American cookie to give it a holiday twist.
45 min.prep time
6 dozen cookies
1 1/3 cups firmly packed brown sugar
1/3 cup peanut butter
2 teaspoons vanilla
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 1/2 cups uncooked quick-cooking oats
1 (10-ounce) package red and green candy-coated milk chocolate pieces
1 cup white baking chips
Heat oven to 350°F. Combine brown sugar, butter, peanut butter, eggs and vanilla in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Reduce speed to low; add flour, baking powder and baking soda. Beat until well mixed. Stir in oats, chocolate pieces and baking chips.
Drop dough by heaping teaspoonfuls into paper-lined mini muffin pans. Bake for 15 to 17 minutes or until set and light golden brown. Let stand 2 minutes; remove from pans.
Giant Candy Cookies: Prepare recipe as directed except drop dough by 1/4 cupfuls 3 inches apart onto ungreased cookie sheets. Flatten cookies to 3-inch diameter. Bake for 13 to 15 minutes or until light golden brown. Let stand 1 minute; remove from cookie sheets. Yield: 1 1/2 dozen giant cookies.
Traditional Candy Cookies: Prepare recipe as directed except drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Flatten cookies to 2-inch diameter. Bake for 12 to 14 minutes or until light golden brown. Let stand 1 minute; remove from cookie sheets. Yield: 3 dozen (2 1/2-inch) cookies.
Paper liners for mini muffin pans vary considerably in size. The liners used for these cookie bites are 1-inch diameter and sometimes called petit-four cups.