cookies

Combine sugar, butter and brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla; continue beating until well mixed. Reduce speed to low; add flour, oats, baking soda and salt. Beat until well mixed.

Stir in gumdrops by hand. Shape dough into 9×1 1/2-inch roll. Wrap in waxed paper; refrigerate until firm (at least 2 hours).

Heat oven to 350°F. Cut roll, using serrated knife, into 3/8-inch slices. Place 1 inch apart onto lightly greased cookie sheets. Bake for 10 to 12 minutes or until lightly browned and set. Immediately remove from cookie sheets. Cool completely.

*Substitute LAND O LAKES® Soft Baking Butter with Canola Oil right from the refrigerator.

TIP: Carefully cut gumdrops into small pieces using a kitchen scissors. Dip the blades of scissors in water to prevent sticking.

TIP: Vary this recipe easily by using a variety of stir-in ingredients such as mini real semi-sweet chocolate chips, raisins and sweetened dried cranberries.

TIP: Roll of cookie dough may be refrigerated for up to 2 to 3 days. The roll may also be frozen. Place wrapped roll of cookie dough into plastic resealable freezer bag; freeze up to 3 months.

TIP: This recipe can doubled to yield 2 rolls cookie dough.

Makes 2 dozen cookies

Nutritional Info Per 1 Cookie: Calories 80, Fat 2.5 g, Cholesterol 15 mg, Sodium 75 mg, Carbohydrates 14 g, Dietary Fiber 0 g, Protein 1 g

This recipe created by Land O’Lakes.