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Candy Counter Cookies


  • 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


  1. Line two baking sheets with parchment paper and set aside.
  2. In a medium bowl stir together the flour, oats, M&M's, Reese's Pieces, raisins, peanuts, salt, baking soda and baking powder.
  3. In a large bowl, cream together the butter and the sugars.
  4. Add the egg and combine well.
  5. Stir in the dry ingredients until combined.
  6. Using a 1/4-cup measure, drop the dough onto the baking sheets, spacing about 2 inches apart. Flatten each portion of dough slightly.
  7. Bake in a preheated 350 degree F oven for about 12 to 16 minutes, or until the cookies are golden brown.
  8. Cool the cookies for 5 minutes on the sheets, then transfer them to wire racks and cool completely.
  9. Wrap them tightly and store at room temperature.

Makes 20 cookies.

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

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