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Red and green candies are used in this favorite American cookie to give it a holiday twist.
Heat oven to 350°F.
Combine brown sugar, butter, peanut butter, eggs and vanilla in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add flour, baking powder and baking soda; beat at low speed until well mixed. Stir in oats, chocolate pieces and baking chips.
Drop dough by heaping teaspoonfuls into paper-lined mini muffin pans. Bake 15-17 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 13-15 minutes or until light golden brown. Let stand 1 minute; remove from cookie sheets. Yield: 18 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 12-14 minutes or until light golden brown. Let stand 1 minute; remove from cookie sheets. Yield: 36 (2 1/2-inch) cookies.
Dietary Fiber: 1g
m & m candy cookies
Made these last year for the kids. They are pretty good, and the kids love them. Sort of time consuming, putting them in the paper cups. Over all a neat idea for a change.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2952
© 2014 Land O'Lakes, Inc.
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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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