Ingredients
1 1/2
cups firmly packed brown sugar
1
cup butter, softened
1
to 2 teaspoons vanilla
2
eggs
2 1/4
cups all purpose or unbleached flour
2 1/2
cups quick-cooking rolled oats
1
teaspoon baking soda
Brown or chocolate decorator icing
Red miniature candy-coated chocolate pieces
Preparation
In large bowl, combine brown sugar and butter; beat until light and fluffy. Add vanilla and eggs; blend well.
Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, oats and baking soda; mix well. Add to brown sugar mixture; blend well. Cover with plastic wrap. Refrigerate 1 hour for easier handling.
Heat oven to 375°F. For each bear, form two 1/2-inch balls and one 1 1/2-inch ball. Place large ball on ungreased cookie sheet; place smaller pieces on top to form ears. Flatten dough slightly; crimp edges with fork, Repeat with remaining dough, placing large balls of dough 3 inches apart on cookies sheets.
Bake at 375°F. for 7 to 10 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheets. Cool 10 minutes or until completely cooled.
To decorate, use small round tip on decorator icing; pipe icing on each cookie for eyes and mouth. For nose, use small amount of icing to secure candy-coated chocolate piece on cookie. Let stand until icing is set. Store in tightly covered container.
