Peanut Butter Oatmeal Cookie

This peanut butter oatmeal cookie is really a peanut butter double whammy. It not only has peanut butter but also has Reese's peanut butter cup candies mixed into the dough.

And then there's the chocolate. Delish!

Peanut Butter Oatmeal Cookie

1-1/2 cups firmly packed brown sugar
1/2 pound (2 sticks) margarine or butter, softened
3/4 cup peanut butter (not reduced-fat)
2 eggs
2 teaspoons vanilla
1-1/2 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt (optional)
2 cups Quaker Oats (quick or old fashioned, uncooked)
One 9-ounce package Reese's miniature peanut butter cup candies

Heat oven to 350°F.

Unwrap the Reese's peanut butter cups and cut into halves or quarters (about 35 candies)

In large bowl beat the sugar, margarine and peanut butter until creamy. Add the eggs and vanilla and beat well. Add the combined flour, cocoa, baking soda and salt and mix well. Add the oats and peanut butter cups and mix well.

Drop dough by level 1/4 cup portions 3 inches apart onto ungreased cookie sheets.

Bake 12 to 14 minutes or until cookies are slightly firm to the touch. (Do not over bake.) Cool 1 minute on cookie sheets and then remove to a wire rack to cool completely. Store tightly covered.

This Peanut Butter Oatmeal cookie recipe will make about 36 cookies.

You Might Need:

• Kitchen Supply Aluminum Half Size Sheet Pan 18-inch by 13-inch

• Calphalon 12-by-17-Inch Rectangular Nonstick Cooling Rack

• Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat

• Oxo Good Grips Cookie Scoop