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| Overloaded Peanut Butter Cookies |
Ingredients
1 cup super chunky peanut butter
1 cup packed dark brown sugar
6 tablespoons unsalted butter, room temperature
1 large egg
2 tablespoons dark corn syrup
2 teaspoons pure vanilla extract
1 cup flour
1/3 cup old – fashioned oats
1 teaspoon baking soda
3 candy bars with peanuts, peanut butter, chocolate and caramel [I use Reese's
NutRageous], cut into 1/2 – inch cubes
Method
Preheat oven to 325°
Line 2 large baking sheets with foil. Using electric mixer beat first 6 ingredients in
large bowl until well blended. Stir flour, oats and baking soda in small bowl to
blend; mix into peanut butter mixture. Gently mix in candy bar cubes.
Drop dough by heaping tablespoonfuls onto prepared sheets [15 per sheet],
spacing 1 1/2 inches apart. Flatten cookies slightly with moistened fingertips.
Freeze cookies on sheets 15 minutes.
Bake cookies 10 minutes. Reverse sheets and bake until golden, about 10 minutes
longer. Let cookies cool on sheets until beginning to firm, about 5 minutes. Using
metal spatula, transfer cookies to racks and cool completely.
1 cup super chunky peanut butter
1 cup packed dark brown sugar
6 tablespoons unsalted butter, room temperature
1 large egg
2 tablespoons dark corn syrup
2 teaspoons pure vanilla extract
1 cup flour
1/3 cup old – fashioned oats
1 teaspoon baking soda
3 candy bars with peanuts, peanut butter, chocolate and caramel [I use Reese's
NutRageous], cut into 1/2 – inch cubes
Method
Preheat oven to 325°
Line 2 large baking sheets with foil. Using electric mixer beat first 6 ingredients in
large bowl until well blended. Stir flour, oats and baking soda in small bowl to
blend; mix into peanut butter mixture. Gently mix in candy bar cubes.
Drop dough by heaping tablespoonfuls onto prepared sheets [15 per sheet],
spacing 1 1/2 inches apart. Flatten cookies slightly with moistened fingertips.
Freeze cookies on sheets 15 minutes.
Bake cookies 10 minutes. Reverse sheets and bake until golden, about 10 minutes
longer. Let cookies cool on sheets until beginning to firm, about 5 minutes. Using
metal spatula, transfer cookies to racks and cool completely.
