Ingredients:
1 c. Shedd’s Spread Country Crock Spreadable Sticks
1 c. firmly packed brown sugar
1/2 c. granulated sugar
2 eggs
2 t. vanilla
1 1/2 c. all-purpose flour
1 t. baking soda
1/2 t. salt
3 c. Quaker oats (quick or old fashioned, uncooked)*
1 1/2 c. holiday (red and green) candy-coated chocolate pieces
1 c. white chocolate chips
*If using old fashioned oats, add additional 2 tablespoons flour.

Instructions:
Heat oven to 375°F. Grease or line cookie sheets with parchment paper.

Beat spread and sugars in large bowl with electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda and salt; beat well. Stir in combined oats, candies and chips. Drop dough by rounded measuring tablespoonfuls onto prepared cookie sheets.

Bake 9 to 10 minutes, just until set and light brown. Cool 1 minute on cookie sheets; remove to wire racks. Cool completely. Store tightly covered at room temperature.

For more recipes, visit www.quakeroatmeal.com and www.countrycrock.com

All materials are courtesy of Quaker Oats and Shedd’s Spread Country Crock Spreadable Sticks.

Published in the December 7, 2005 issue of Farm World.