Candy Counter Cookies recipe

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.