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1/2 cup sugar
1 Half Stick of Butter (1/4 cup), softened
2 tablespoons firmly packed brown sugar
1 egg
1/2 teaspoon vanilla
1 cup all-purpose flour
1/2 cup uncooked quick-cooking oats
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped gumdrops
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. Shape dough into 9x1 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.
1 Half Stick of Butter (1/4 cup), softened
2 tablespoons firmly packed brown sugar
1 egg
1/2 teaspoon vanilla
1 cup all-purpose flour
1/2 cup uncooked quick-cooking oats
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped gumdrops
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. Shape dough into 9x1 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.
