Oatmeal Peanut Butter Chip CookiesI store balls of this cookie dough in the freezer, so yummy and wholesome home-baked…
Oatmeal Peanut Butter Chip Cookies
3/4 cup butter, softened 1 cup packed brown sugar 1/2 cup sugar 2 eggs 1 teaspoon vanilla extract 3 cups quick-cooking oats 1-1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup raisins 3/4 cup peanut butter chips or Reese’s pieces
In a large bowl, cream butter and sugars until light and fluffy.
Beat in eggs and vanilla.
Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well.
Stir in raisins and candy.
Drop by tablespoonfuls onto ungreased baking sheets.
Cover and freeze.
Transfer frozen cookie dough balls to a large resealable plastic freezer bag.
May be frozen for up to 3 months.
To use frozen cookie dough: Place dough balls 2 in.
apart on greased baking sheets.
Bake at 350° for 18-22 minutes or until golden brown.
Remove to wire racks to cool.
Nutrition Facts 2 each:
- 348 calories, 13g fat (8g saturated fat), 53mg cholesterol, 208mg sodium, 52g carbohydrate (31g sugars, 2g fiber), 6g protein.