Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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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.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!”
Bring the bold flavors of
ginger and sesame to a
variety of meals.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!” 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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