Recipes and Cooking Oatmeal Peanut Butter Cup Cookies 3.7 (10) Add your rating & review 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 July 10, 2015 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 20 mins Total Time: 20 mins Yield: 1 jar: Makes 12 monster cookies or 36 regular cookies Jump to Nutrition Facts Ingredients 1 ¼ cup rolled oats ¾ cup all-purpose flour ½ cup packed brown sugar ¼ cup granulated sugar ½ teaspoon baking powder ⅛ teaspoon baking soda ½ cup coarsely chopped dry roasted peanuts 1 cup miniature chocolate-covered peanut butter cups, halved Directions In a 1-quart jar layer oats, flour, brown sugar, granulated sugar, baking powder, baking soda, and peanuts. Place peanut butter cups in a plastic bag. Set on top of peanuts in jar. Seal jar; include directions for making cookies. TO MAKE COOKIES: Preheat oven to 350°F. Line a cookie sheet with parchment paper or foil. Remove peanut butter cups from jar; set aside. Empty the remaining contents of the jar into a large bowl. In another bowl, whisk together 1/2 cup creamy peanut butter, 1/4 cup softened butter, 2 eggs, and 1/2 teaspoon vanilla. Add to flour mixture; stir until combined. Gently stir in peanut butter cups. Use a 1/4-cup measure or scoop to drop mounds of dough about 4 inches apart onto prepared cookie sheet. Flatten dough mounds to about 3/4 inch thick. Bake for 12 to 14 minutes or until edges are brown. Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool. (For regular-size cookies, drop dough by rounded teaspoons 2 inches apart on cookie sheet. Bake for 9 to 11 minutes.) MAKE-AHEAD DIRECTIONS: Store jar of mix in a cool, dry place for up to 1 month. Rate it Print Nutrition Facts (per serving) 364 Calories 19g Fat 41g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 364 % Daily Value * Total Fat 19g 24% Saturated Fat 6g 30% Cholesterol 45mg 15% Sodium 210mg 9% Total Carbohydrate 41g 15% Total Sugars 22g Protein 10g Calcium 50.5mg 4% Iron 1.6mg 9% Potassium 212mg 5% Folate, total 44.4mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *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.