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Peanut Butter and Milk Chocolate Chip Studded Oatmeal Cookies

Peanut Butter and Milk Chocolate Chip Studded Oatmeal Cookies

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SKILL LEVEL : beginnerPREP TIME : 12  Minutes

Ingredients

  Amount Per Serving % DV *
Calories140
Calories from Fat60
Total Fat7 g11% DV
Saturated Fat5 g25% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium105 mg4% DV
Total Carbohydrates17 g6% DV
Dietary Fiber1 g4% DV
Sugars10 g
Protein3 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  Amount Per Serving % DV *
Calories140
Calories from Fat60
Total Fat7 g11% DV
Saturated Fat5 g25% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium105 mg4% DV
Total Carbohydrates17 g6% DV
Dietary Fiber1 g4% DV
Sugars10 g
Protein3 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  • 1 cup butter or margarine (2 sticks) , softened
  • 2 eggs
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/3 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2-1/2 cups quick-cooking oats
  • 1 teaspoon baking soda
  • 1-1/2 cups all-purpose flour
  • 1 cup HERSHEY'S Milk Chocolate Chips
  • 1 cup REESE'S Peanut Butter Chips

Directions

  • 1. Heat oven to 350°F.
  • 2. Beat butter, brown sugar and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour, baking soda, salt and cinnamon, if desired; add to butter mixture, beating well. Stir in oats, milk chocolate chips and peanut butter chips (batter will be stiff). Drop by rounded teaspoons onto ungreased cookie sheet.
  • 3. Bake 10 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack. Makes about 48 cookies.
  • BAR VARIATION: Spread batter in lightly greased 13x9x2-inch baking pan or 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 350°F. for 20 to 25 minutes or until golden brown. Cool; cut into bars. Makes about 3 dozen bars.

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