Ingredients:

• 1 1/4 cups Large Flake Quaker^® Oats or Quick Quaker^® Oats (uncooked)
• 3/4 tasse de sucre en poudre
• 1 cup (2 sticks) margarine or butter, softened
• 1 egg
• 1 teaspoon vanilla
• 2 cups all‑purpose flour
• 1/4 teaspoon salt (optional)
• Approximately 48 assorted bite‑size candies
• Coloured sugar or candy sprinkles

How to make it:

1.  Heat oven to 325°F. Beat margarine and sugar until creamy. Add egg and vanilla; beat well. Add combined flour, oats and salt; mix well.
2.  Shape dough into 1‑inch balls. Press desired candy piece into centre of each ball; shape dough around candy so it is completely hidden.
3.  Roll cookies in coloured sugar or candy sprinkles until evenly coated. Place 1‑1/2 inches apart on ungreased cookie sheets.
4.  Bake 14 to 17 minutes or until set and bottoms are light golden brown. Remove to wire rack. Cool completely. Store tightly covered.

For gift giving: Pack in holiday cookie tins or make cookie bundles. To make bundles, arrange a few cookies in the centre of a square of food‑safe wrap. Form into a bundle and tie closed at top with ribbon.

Variation: For powdered sugar‑coated cookies, bake uncoated cookies as directed above. Remove to wire rack; cool 5 minutes. Place about 3/4 cup powdered sugar in plastic bag. Gently shake 3 to 4 cookies in powdered sugar until coated. Repeat with remaining cookies. Sift remaining powdered sugar over cookies. Cool completely.