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 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.
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
© 2013 Land O'Lakes, Inc.
Sliced fresh and just how you want it from your favorite deli. Land O Lakes® Deli American Cheese is America's Favorite! Available in white and yellow.
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