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.
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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
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.
Stir in gumdrops. Shape dough into 9x1 1/2-inch roll. Wrap in waxed paper; refrigerate at least 2 hours or until firm.
Heat oven to 350°F.
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.
- 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.
- This recipe can doubled to yield 2 rolls cookie dough.