Peanut butter cup cookies
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Finely packed brown sugar |
| 1 | cup | Margarine or butter; softened |
| ¾ | cup | Peanut butter; not reduced fat peanut butter |
| 2 | Eggs | |
| 2 | teaspoons | Vanilla |
| 1½ | cup | All-purpose flour |
| ⅓ | cup | Unsweetened cocoa powder |
| 1 | teaspoon | Baking soda |
| ¼ | teaspoon | Salt; optional |
| 2 | cups | Quaker oats; such as quick or old fashioned, uncooked |
| 9 | ounces | Miniature peanut butter cup candies * |
Directions
* one package -- unwrapped cut into halves or quarters yields about 35-candies.
Heat oven to 350 F. Beat sugar, margarine, and peanut butter until creamy.
Add eggs and vanilla; beat well. Add combined flour, cocoa powder, baking soda and salt; mix well. Stir in oats and candy; mix well.
Drop dough by level ¼ cupfuls 3 inches apart on ungreased cookie sheets.
Bake 12 to 14 minutes or until cookies are slightly firm to the touch. (Do not overbake.) Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered. (No yield given) Notes: *Recipe from Quaker Oats Favorite Recipe Collection. Time-Life Books 1996-97 ISBN: 0-7835-4863-X >reviewed by
kitpath@... 8/28/98
Recipe by: Quaker Oats Favorite Recipes Posted to KitMailbox Digest by Pat Hanneman <kitpath@...> on Aug 28, 1998, converted by MM_Buster v2.0l.