Recipes and Cooking Loaded Peanut Butter-Oatmeal Cookies 2.0 (2) Three nutty ingredients make these decadent oatmeal cookies stand out from the dessert competition. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 27, 2012 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Bake Time: 10 mins Total Time: 35 mins Yield: 60 cookies Jump to Nutrition Facts Ingredients 1 cup creamy peanut butter 1 cup butter, softened 2 cup packed brown sugar 1 teaspoon baking soda 3 eggs 1 tablespoon vanilla ½ cup all-purpose flour 4 cup rolled oats 1 cup candy-coated peanut butter pieces 1 cup chopped miniature chocolate-covered peanut butter cups (about 15) Directions Preheat oven to 350 degrees F. In a very large mixing bowl beat peanut butter and butter with an electric mixer on medium speed for 30 seconds. Add brown sugar and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, one at a time, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the oats, peanut butter pieces, and peanut butter cups. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until edges are light brown. Cool on cookie sheets for 3 minutes. Transfer to a wire rack; let cool. Giant Loaded Oatmeal Cookies: Prepare as directed, except use a 1/4-cup measure or scoop to drop mounds of dough about 4 inches apart onto ungreased cookie sheets. Flatten dough mounds slightly until about 3/4 inch thick. Bake for 12 to 14 minutes or until edges are light brown. Cool on cookie sheet for 3 minutes. Transfer to a wire rack and let cool. Makes about 30 cookies.Nutrition analysis per serving: 309 calories, 8 g protein, 38 g carbhydrate, 15 g total fat (7 g sat. fat), 35 mg cholesterol, 3 g fiber, 21 g total sugar, 4% Vitamin A, 0% Vitamin C, 171 mg sodium, 4% calcium, 8% iron To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Rate it Print Nutrition Facts (per serving) 155 Calories 8g Fat 19g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 155 % Daily Value * Total Fat 8g 10% Saturated Fat 3g 15% Cholesterol 17mg 6% Sodium 85mg 4% Total Carbohydrate 19g 7% Total Sugars 10g Protein 4g Calcium 20.2mg 2% Iron 0.7mg 4% Potassium 99mg 2% Folate, total 12.1mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.