Oatmeal Gumdrop Cookies

Oatmeal Gumdrop Cookies Recipe
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These colorful slice-and-bake oatmeal cookies will be a favorite when you bake just a few and serve them while still warm with a glass of milk.
50 min
Prep Time
2:25
Total Time
24 cookies

Ingredients

1/2 cup
sugar
1
Half Stick (1/4 cup) Land O Lakes® Butter, softened
2 tablespoons
firmly packed brown sugar
1
large Land O Lakes® Egg
1/2 teaspoon
vanilla
1 cup
all-purpose flour
1/2 cup
uncooked quick-cooking oats
1/2 teaspoon
baking soda
1/4 teaspoon
salt
1/2 cup
chopped gumdrops

Directions

  1. Combine sugar, butter and brown sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla; continue beating until well mixed. Add flour, oats, baking soda and salt; beat at low speed until well mixed.
  2. Stir in gumdrops. Shape dough into 9x1 1/2-inch roll. Wrap in waxed paper; refrigerate at least 2 hours or until firm.
  3. Heat oven to 350°F.
  4. Cut roll, using serrated knife, into 3/8-inch slices. Place 1 inch apart onto lightly greased cookie sheets. Bake 10-12 minutes or until lightly browned and set. Immediately remove from cookie sheets. Cool completely.

Recipe Tips

- Carefully cut gumdrops into small pieces using a kitchen scissors. Dip the blades of scissors into water to prevent sticking.

- Vary this recipe easily by using a variety of stir-in ingredients such as mini real semi-sweet chocolate chips, raisins and sweetened dried cranberries.

- Roll of cookie dough may be refrigerated for up to 2 to 3 days. The roll may also be frozen. Place wrapped roll of cookie dough into plastic resealable freezer bag; freeze up to 3 months.

Nutrition Facts (1 cookie)

Calories
80
Cholesterol
15mg
Carbohydrates
14g
Protein
1g
Fat
2.5g
Sodium
75mg
Dietary Fiber
0g

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