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Triple Peanut Butter Oatmeal Cookies




Source of Recipe


doeden.areavoices.com/2011/02/25/weekend-baking-triple-peanut-butter-oatmeal-cookies/


Recipe Introduction


You’ve seen recipes for triple chocolate cookies, right? Well, why not triple peanut butter cookies? I come from a long line of peanut butter-lovers. My uncle was so consumed with the creamy, sticky stuff, he named his dog Skippy. My mom made sandwiches with peanut butter so thick, each bite would take several minutes to finally swallow, let alone try to get a word out. I grew up on my mom’s peanut butter cookies. They were crunchy and sweet and the little criss-cross marks made with a fork on the top of each cookie glistened with crystals of sugar. Of course, I married a peanut butter-lover. Nothing makes him happier than a bag of chocolate peanut butter cups. When I discovered the bags of Reese’s mini peanut butter cups at the store, I knew at least one bag of the adorable, bite-sized p.b. cups would go home with me to get chopped up and stirred into cookies. And how easy it is to do, because the tiny chocolate peanut butter cups come unwrapped. Triple Peanut Butter Oatmeal Cookies are thick and chewy. And chubby. They are loaded with chopped mini peanut butter cups, peanut butter morsels and of course, creamy peanut butter. Make them to nibble all weekend long. You’ll make all the peanut butter-lovers in your house so happy.



List of Ingredients




* 1/2 cup butter, at room temperature
* 1/2 cup packed light brown sugar
* 1/2 cup packed dark brown sugar
* 1 cup sugar
* 2 teaspoon baking soda
* 1 tablespoon vanilla extract
* 1 1/2 cups creamy peanut butter
* 3 eggs, beaten
* 4 1/2 cups quick-cooking rolled oats
* 1 (8-ounce) bag Reese’s mini peanut butter cups, coarsely chopped
* 1/3 cup peanut butter morsels

Recipe



Preheat oven to 350°F. Cream butter and sugars together in a mixing bowl. Add baking soda, vanilla, peanut butter and eggs and mix well. Add oats and stir to blend. Stir in peanut butter cups and peanut butter morsels. Drop the dough by rounded tablespoons, 2" apart, onto an ungreased or parchment paper-lined cookie sheet. Flatten slightly with the palm of your hand or the bottom of a drinking glass. Bake for 8-10 minutes. The cookies should be soft and lightly browned. Makes about 36 cookies.