2 STICKS BUTTER
3/4 C. POWDERED SUGAR
1 EGG
1 TSP. VANILLA
2 C. ALL PURPOSE FLOUR
1-1/4 C. ROLLED OATS, UNCOOKED
1/4 TSP. SALT
APPROXIMATELY 48 ASSORTED PIECES SMALL CANDY,
SUCH AS BITE-SIZE PIECES OF SEMISWEET
CHOCOLATE, CANDY-COATED CHOCOLATE PIECES
JELLY BEANS, OR GUM DROPS
COLORED SUGAR CRYSTALS OR SPRINKLES
PREHEAT OVEN TO 325º.
IN A MIXER, ON HIGH SPEED, BEAT BUTTER AND
POWDERED SUGAR UNTIL CREAMY.
ADD EGG AND VANILLA, MIXING WELL.
ADD FLOUR, OATS, AND SALT.
MIX UNTIL COMBINED.
SHAPE DOUGH INTO 1-INCH BALLS.
PRESS DESIRED CANDY PIECE INTO CENTER OF EACH BALL, SHAPING DOUGH AROUND CANDY UNTIL COMPLETELY HIDDEN.
EVENLY COAT BALLS IN COLORED SUGAR OR SPRINKLES.
PLACE 2 INCHES APART ON UNGREASED COOKIE SHEETS.
BAKE 14-17 MINUTES, UNTIL BOTTOMS ARE LIGHT GOLDEN BROWN.
YIELD: 48 COOKIES