Loaded Oatmeal Cookies

I don’t know why I make this cookie.  I just ate 4 of them….sigh!  This recipe is very close to the “Monster Cookie” recipe on this blog, but I think I prefer this recipe better. (although, both are super good). This recipe is taken from Better Homes and Gardens “100 Best Cookies” magazine 2011.  I bought a box of Reeses’s Pieces thinking that it would be a cup measurement inside but it only came to 1/2 a cup, so next time I make these I would buy 2 boxes.  I also used the mini peanut butter cup baking pieces from SuperValu.  



1 cup creamy peanut butter
1 cup butter, softened
2 cups packed brown sugar
1 teaspoon baking soda
3 eggs
1 tablespoon vanilla 
1/2 cup all-purpose flour
4 cups rolled oats
1 cup candy-coated peanut butter pieces
1 cup chopped miniature chocolate-covered peanut butter cups (about 15)


1.  Preheat oven to 350F.  In a very large bowl beat peanut butter and butter with an electric mixer on medium speed for 30 seconds.  Add brown sugar and baking soda.  Beat until combined, scraping side of bowl occasionally.  Beat in eggs, one at a time, until combined. Beat in the vanilla.  Beat in as much of the flour as you can with the mixer.  Use a wooden spoon, stir in any remaining flour, oats, peanut butter pieces, and peanut butter cups.
2.  Drop dough by rounded teaspoons 2 inches apart on ungreased cookie sheets.  Bake for 10 to 12 minutes or until edges are light brown.  Cool on cookie sheets for 3 minutes.  Transfer to wire racks; cool.
Makes about 60 cookies


Giant Loaded Oatmeal Cookies:
Prepare Loaded Oatmeal Cookies as directed, except place 1/4-cup mounds of dough about 4 inches apart onto ungreased cookie sheets.  Flatten dough slightly until 3/4 inch thick.  Bake for 12 to 14 minutes or until edges are light brown. Makes about 30 cookies


To Store:
Layer cookies between sheets of waxed paper in an airtight container; cover.  Store at room temperature for up to 3 days or freeze for up to 3 months.  

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