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Great for a cookie exchange!

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.

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.

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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.