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Candy-Studded Cookies
Keepsake Cookies
Prep time:
20 minutes, plus chillingBake time:
10 to 12 minutes“These easy cookies are infinitely changeable. Grandma used green and red candy for Christmas, orange and black for Halloween, and red and white for Valentine’s Day. My favorite was her July Fourth version!”
Ingredients
Serves 48
- 1 1/2 cups sifted all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 cup (2 sticks) butter, softened
- 1 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups old-fashioned rolled oats
- 1 cup red, white and blue candy-coated chocolate pieces
Directions
1
In a medium bowl, combine the flour, baking soda and cinnamon; set aside. In a large bowl, using an electric mixer set on medium, beat the butter, granulated sugar and brown sugar until light and fluffy. Beat in the egg and vanilla.
2
Reduce the mixer to low and gradually beat in the flour mixture until a soft dough forms. Using a wooden spoon, fold in the oats and candy-coated pieces until just combined. Cover the bowl with plastic wrap and chill for 1 hour.
3
Preheat the oven to 400F. Grease 2 baking sheets. Roll the dough into 1-inch balls. Place the balls 2 inches apart on the prepared baking sheets. Using the bottom of a glass, flatten the dough balls.
4
Bake the cookies until the edges are lightly golden, 10 to 12 minutes. Place the baking sheets on wire racks; cool slightly. Transfer the cookies to racks; cool completely.
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