There seems to be an abundance of candy in stores lately. Little egg-shaped gems of sugary goodness wrapped in bright, can’t-be-natural colors. They call out to me each year. And every year I resist, yet eventually give in. Because how can you say no to something that whispers so softly and sweetly to you from every corner of every store.
Normally I limit my consumption of jelly beans to one bag a season. I of course share a few with Hubs and the kiddo. If they happen to catch eating them. But this year, I have bought more than my fair share of bags. Maybe it’s the late Easter. Perhaps it’s pregnancy cravings. Possibly those bright colors are just the thing I needed this long and snowy winter/spring.
Or maybe, just maybe, my addiction to chocolate is turning into an addiction to jelly beans.
Whatever the reason, our house is full of bags upon bags of jelly beans. I could certainly eat these by the handful, day after day, and not tire of them. But I’m not sure if my blood sugar could handle that. Or if my family could handle the crash after, along with the crabbiness, tears and short temper. So, to save my and my families sanity, I’ve been experiment with some some fun Easter treats.
First up cookies. Of course. Always cookies. My first love. After chocolate that is.
Now, if only I could get these grubby little hands to stop snatching these babies, I could maybe enjoy one or two. Or 50. Whatever.
- 1 cup butter, softened
- 2/3 cup light brown sugar
- 2/3 cup sugar
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1-1/2 teaspoons vanilla
- 2 cups all-purpose flour
- 1-1/2 cups rolled oats
- 1-1/2 cups jelly beans, cut into pieces (one 10 oz package)
- Preheat oven to 350 degrees.
- Spray two large cookie sheets with nonstick spray. Set aside.
- In a large bowl mix together butter and sugars until smooth and creamy.
- Add egg, baking soda, baking powder, salt and vanilla. Mix well.
- Slowly mix in flour and oats.
- Stir in jelly beans. Dough will be stiff.
- Drop spoonfuls of batter about 2 inches apart on prepared cookie sheets.
- Bake for 10 minutes, or until the edges are just turning to a light golden brown.
- Makes approximately 4 dozen.
Adapted from RazzleDazzleRecipes.com
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