Oatmeal Peanut Butter Cup Cookies
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Oatmeal Peanut Butter Cup Cookies
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.
From the Test Kitchen
TO MAKE COOKIES:
Preheat oven to 350 degrees 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.
Nutrition Facts (Oatmeal Peanut Butter Cup Cookies)
- Per serving:
- 364 kcal ,
- 19 g fat
- (6 g sat. fat ,
- 3 g polyunsaturated fat ,
- 6 g monounsaturated fat ),
- 45 mg chol. ,
- 210 mg sodium ,
- 41 g carb. ,
- 3 g fiber ,
- 22 g sugar ,
- 10 g pro.