Yield: 4 dozen
| Measure | Ingredient |
|---|---|
| ½ cup | Margarine; softened |
| ¾ cup | Peanut butter |
| ½ cup | Sugar |
| ½ cup | Brown sugar |
| 2 \N | Eggs |
| 1 teaspoon | Vanilla |
| 1 cup | Flour |
| ½ teaspoon | Baking soda |
| ¼ teaspoon | Salt |
| 1 cup | Oats |
| 48 \N | Reeses miniature peanut butter cups |
In large mixer bowl, beat margarine and peanut butter until light and fluffy. Add sugars, eggs and vanilla; beat well. Stir together flour, baking soda and salt; blend into peanut butter mixture. Stir in oats.
Cover dough; refrigerate several hours or until firm enough to handle. Heat oven to 350. Shape dough into 1" balls. Place on ungreased cookie sheet. Bake 9 to 11 minutes or until almost set; cool 5 minutes. Remove wrappers from peanut butter cups and place one on each cookie, pressing down gently. Remove from cookie sheet to wire rack. Cool completely. Source: Hersheys wrapper Submitted By MEG ANTCZAK On 06-08-95