Made large or small, these oatmeal cookies are big on flavor.
1 cup peanut butter
1/2 cup butter, softened
1 1/2 cups firmly packed brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3 large eggs
2 teaspoons vanilla extract
4 cups old-fashioned rolled oats
1 1/2 cups candy-coated milk chocolate pieces
3/4 cup chopped peanuts, walnuts, or pecans
- In a large mixing bowl, beat peanut butter and butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, sugar, baking powder and baking soda; beat until combined.
- Beat in the eggs and vanilla until combined. Stir in the oats. Stir in the candy-coated milk chocolate pieces and nuts.
- Drop by a 1/4 cup measure or scoop about 4-inches apart onto an ungreased cookie sheet. Bake in a 350°F (175°C) oven about 15 minutes or until edges are lightly browned, (Or, for small cookies, drop dough by rounded teaspoonfuls about 2-inches apart onto an ungreased cookies sheet. Bake in a 350°F (175°C) oven for about 10 minutes.)
- Cook for 1 minute on the cookie sheet. Transfer the cookies to a wire rack to cool completely.
Makes about 2 dozen large or 5 dozen small cookies.
Recipe courtesy of Midwest Living.