Candy Shop Cookies
Ingredients
- 1 stick plus 2 tablespoons (10 tablespoons) unsalted butter, softened
- 1 ¾ cups dark brown sugar, packed
- 1/3 cup plus 2 tablespoons granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 ¼ cups all-purpose flour
- 1 ¼ cups rolled oats
- 1 cup shredded coconut
- 1 teaspoon salt
- ½ plus 1/8 teaspoons baking soda
- ½ plus 1/8 teaspoons baking powder
- 1 ½ cups chocolate covered raisins, such as Raisinets
- 1 ½ cups chocolate covered peanuts, Goobers or M&Ms
- 1 ½ cups Reese’s pieces
- 1 cup chocolate covered cashews
Instructions
- Preheat oven to 350° Fahrenheit.
- Cover 2 large sheet pans with parchment paper. Set aside.
- In the bowl of an electric mixer using the paddle attachment, cream the butter and both sugars until light and fluffy.
- On low speed, add eggs, one at a time, incorporating the first egg before adding the next. Add vanilla and blend well.
- In a medium bowl, whisk together flour, oats, coconut, salt, baking soda and baking powder until well blended.
- On low speed, add dry ingredients to egg and butter mixture. Blend well.
- Remove bowl from mixer and, using a rubber spatula, fold in all candies until well blended.
- Spray a ¼ cup solid measuring cup with nonstick cooking spray.
- Drop 1/4 cupfuls of batter onto the 2 parchment lined sheet pans with the batter spaced approximately 2 inches apart. Gently press cookies down slightly with moistened hands. You will only make 6 cookies per sheet pan. They will spread.
- Bake cookies for 15 minutes or until they are nice and brown. Do not overbake. Remove from oven.
- If desired, for a more round cookie, while cookies are still hot and soft, press a greased 3 ½ inch round cookie cutter into each cookie to make each more uniform. Remove outer edges of cookies and keep for snacking.
- Cool cookies completely on sheet pan. Using an offset spatula, remove cookies and store in an airtight container with each layer separated by wax paper.
Notes
Makes at least 16 3½ inch diameter cookies