Peanut Butter Cup Cookies {Quaker Oats Recipe}
Ingredients
1-1/2 cups firmly packed brown sugar
1/2 pound (2 sticks) margarine or butter, softened
3/4 cup peanut butter (not reduced-fat)
2 eggs
2 teaspoons vanilla
1-1/2 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt (optional)
2 cups Quaker® Oats (quick or old fashioned, uncooked)
One 9-ounce package miniature peanut butter cup candies, unwrapped, cut into halves or quarters (about 35 candies)
Preparation
Heat oven to 350°F. In large bowl, beat sugar, margarine and peanut butter until creamy. Add eggs and vanilla; beat well. Add combined flour, cocoa, baking soda and salt; mix well. Add oats and candy; mix well.
Drop dough by level 1/4 cup portions 3 inches apart onto 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.
Makes 3 dozen cookies.
1-1/2 cups firmly packed brown sugar
1/2 pound (2 sticks) margarine or butter, softened
3/4 cup peanut butter (not reduced-fat)
2 eggs
2 teaspoons vanilla
1-1/2 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt (optional)
2 cups Quaker® Oats (quick or old fashioned, uncooked)
One 9-ounce package miniature peanut butter cup candies, unwrapped, cut into halves or quarters (about 35 candies)
Preparation
Heat oven to 350°F. In large bowl, beat sugar, margarine and peanut butter until creamy. Add eggs and vanilla; beat well. Add combined flour, cocoa, baking soda and salt; mix well. Add oats and candy; mix well.
Drop dough by level 1/4 cup portions 3 inches apart onto 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.
Makes 3 dozen cookies.
Comments
Post a Comment