This month’s Cookie Carnival recipe – the Chocolate Brownie Oatmeal Cookies that I recently posted here – was from the Quaker Oats website. When I went to the Quaker website to get that recipe, I decided to browse through some of the other recipes on the site. I came across this recipe for Peanut Butter Cup Cookies and a few others that I marked to try later.
In the past I have made cookies with chopped up Peanut Butter Cups in them using a chocolate chip cookie dough as a base. This recipe is a little different because is has oatmeal in it.
I made a few small changes, increasing peanut butter, cocoa, and oatmeal, and adding peanut butter chips.
Krista’s Oatmeal Peanut Butter Cup Cookies
- 1-1/2 cups Brown Sugar
- 1 cup Butter, softened
- 1 cup Peanut Butter (not reduced-fat)
- 2 Eggs
- 2 teaspoons Vanilla
- 1-1/2 cups Flour
- 1/2 cup Cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 cups Oatmeal
- 20 Miniature Peanut Butter Cup Candies, unwrapped and cut into quarters
- 1/2 cup Peanut Butter Chips
Cream sugar, margarine and peanut butter. Beat in eggs and vanilla. Add combined flour, cocoa, baking soda and salt; mix well. Stir in oatmeal, candy and peanut butter chips.
Drop dough by spoonfuls onto ungreased cookie sheets. Bake for 12-14 minutes in a preheated 350°F oven. Remove from cookie sheets and cool completely on a wire rack.