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.

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