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Candy Counter Cookies




Source of Recipe


"The New American Kitchen" by Michael McLaughlin - The Wichita Eagle 10/31/01


List of Ingredients




Parchment paper
1 cup flour
1 cup regular oats (not quick-cooking)
½ cup plain M&M's
½ cup Reese's Pieces
½ cup golden raisins
½ cup peanuts
¼ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
½ cup unsalted butter, softened
½ cup light brown sugar, firmly packed
1/3 cup granulated sugar
1 egg


Recipe



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.