Candy Counter Cookies Source: The New American Kitchen by Michael McLaughlin - The Wichita Eagle 10/31/01
Parchment paper 1 cup flour 1 cup regular oats (not quick-cooking) 1/2 cup plain M&M's 1/2 cup Reese's Pieces 1/2 cup golden raisins 1/2 cup peanuts 1/4 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 cup unsalted butter, softened 1/2 cup light brown sugar, firmly packed 1/3 cup granulated sugar 1 egg Line two baking sheets with parchment paper and set aside. In a medium bowl stir together the flour, oats, M&M's, Reese's Pieces, raisins, peanuts, salt, baking soda and baking powder. In a large bowl, cream together the butter and the sugars. Add the egg and combine well. Stir in the dry ingredients until combined. Using a 1/4-cup measure, drop the dough onto the baking sheets, spacing about 2 inches apart. Flatten each portion of dough slightly. Bake in a preheated 350 degree F oven about 12 to 16 minutes, or until the cookies are golden brown. Cool the cookies 5 minutes on the sheets, then transfer them to wire racks and cool completely. Wrap them tightly and store at room temperature. Makes 20 cookies. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
