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Candy-Counter Cookies

1 cup all-purpose flour
1 cup regular oats
1/2 cup plain M&Ms
1/2 cup Reese’s pieces
1/2 cup chocolate-covered raisins
1/2 cup peanuts or peanut M&Ms
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 stick unsalted butter, softened
1/2 cup light brown sugar, packed
1/2 cup sugar
1 egg

Preheat oven to 350 degrees.  Grease 2 baking sheets.

In a medium bowl, stir together the flour, oats, M&Ms, Reese’s pieces, chocolate-covered raisins, peanuts or peanut M&Ms, salt, baking soda, and baking powder.
In a large bowl, cream the butter and sugars.  Beat in the egg.  Stir in the dry ingredients until just combined.  By 1/4 cupfuls, drop the batter onto the prepared sheets, spacing 2 inches apart.  Flatten slightly.  Bake, reversing the position of the sheets in the oven once, until the cookies are crisp and golden brown, about 11 minutes.  Cool the cookies 5 minutes on the sheets, then transfer them to racks to cool completely.  Makes about 16 cookies.

Contributed by Symphony of Flavors (California)

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