| 1 | pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix |
| 1 | pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix |
| 1 1/2 | cups quick-cooking oats |
| 1 | cup butter or margarine, softened |
| 3 | eggs |
| 2 | cups red and green candy-coated milk chocolate candies |
| 1. | Heat oven to 375°F. In large bowl, stir all ingredients except candies until soft dough forms. Stir in candies. |
| 2. | On ungreased cookie sheets, drop dough by 2 heaping tablespoonfuls for each cookie, placing about 2 inches apart. |
| 3. | Bake 12 to 15 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely. Store in covered container at room temperature. |
| Bake 9 to 12 minutes. |
|
| You can bake and freeze these cookies, tightly wrapped, for up to two months. |
Nutrition Information:
240 ( 110); 12g ( 6g, 0g); 35mg; 210mg; 31g ( 0g, 20g); 3g 4%; 0%; 0%; 4% 1/2 ; 1 1/2 ; 0 ; 2 1/2 2