Yield: 4 dozen
|½ cup||Margarine; softened|
|¾ cup||Peanut butter|
|½ cup||Brown sugar|
|½ teaspoon||Baking soda|
|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