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Recipes Index
Oatmeal, Peanut Butter, and Chocolate Chunk Cookies
Ingredients:
3/4 cup butter, softened
3/4 cup peanut butter
1-1/4 cups packed brown sugar
1-1/4 cups granulated sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3 eggs
1-1/2 teaspoons vanilla
2-1/4 cups all-purpose flour
2-2/3 cups rolled oats
1 10-ounce package miniature milk chocolate kisses
Directions:
Beat butter and peanut butter in a large mixing bowl with an electric
mixer on medium to high speed for 30 seconds. Add granulated sugar, brown
sugar, baking powder, and baking soda; beat until combined, scraping sides
of bowl occasionally. Beat in eggs and vanilla until combined. Beat in
flour. Stir in rolled oats with a wooden spoon. Stir in chocolate kisses.
Drop dough from a #50 or #60 scoop, or from a tablespoon, 3 inches apart
onto an ungreased cookie sheet. Slightly flatten dough with your hand, if desired. Bake in a 375 degree F oven
about 8 to 10 minutes or until edges are lightly browned. Transfer to wire racks and cool. Store in an airtight
container or plastic bag at room temperature up to 3 days.
Makes 60 to 72 cookies
Make-Ahead Tip: Cool cookies completely. In an airtight or freezer
container, arrange cookies in a single layer; cover with a sheet of waxed paper.
Repeat layers, leaving enough air space to close container easily. Freeze up to 1 month.
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