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Candy Counter Cookies

Source of Recipe

Posted by Linda Roth


Recipe Introduction

Source: "The New American Kitchen" by Michael McLaughlin - The Wichita Eagle

List of Ingredients

Parchment paper
1 C. flour
1 C. regular oats (not quick-cooking)
1/2 C. plain M&M's
1/2 C. Reese's Pieces
1/2 C. golden raisins
1/2 C. peanuts
1/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 C. unsalted butter, softened
1/2 C. light brown sugar, firmly packed
1/3 C. 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 350F 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.