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
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
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.
These cookies are so amazing! I don’t often make sandwich cookies as it’s 2 cookies that you are eating…never good for my waistline…but with this recipe I’d be willing to indulge often! This recipe was taken from Better Homes and Garden’s “100 Best Cookies” magazine 2011. I omitted the salt, since I used salted butter. I also used President Choice’s peanut butter cup baking pieces.
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 11-ounce package peanut butter and milk chocolate pieces
1/2 cup purchased chocolate frosting
1/2 cup peanut butter
1. In a small bowl combine flour and cocoa powder; set aside. in a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking soda, and salt. Beat until combined, scraping side of bowl occasionally. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Stir in the peanut butter and milk chocolate pieces. Cover and chill for 2 to 3 hours or until dough is easy to handle.
2. Preheat oven to 375F. Lightly grease cookie sheets; set aside. Shape dough into 1-inch balls. Place 2 inches apart on prepared cookie sheets. Using a glass dipped in granulated sugar, flatten cookies slightly. Bake for 7 to 8 minutes or until tops are cracked and look dry. Cool on cookie sheets for 1 minute. Transfer to wire racks;cool.
3. In a small bowl stir together frosting and peanut butter. Spread frosting mixture on the bottom sides of half of the cookies, using a scant 2 teaspoons for each cookie. Top with the remaining cookies, bottom sides down, to make a sandwich. Makes 24 sandwich cookies
TO STORE: Layer sandwich cookies between sheets of waxed paper on an airtight container;cover. Store at room temperature up to 24 hours or freeze for up to 3 months.
This recipe calls for peanut butter chips but I prefer to use President Choice mini peanut butter melts. This recipe is from The Winnipeg Free Press Recipe Swap Favorites by Ilana Simon.
1 cup butter
1 1/2 cups sugar
2 tsp vanilla
2 cups unsifted all-purpose flour
2/3 cups cocoa
3/4 tsp baking soda
1/2 tsp salt
2 cups peanut butter chips
Cream butter, sugar, eggs and vanilla until light and fluffy. Combine flour, cocoa, baking soda and salt; add to creamed mixture. Stir in peanut butter chips. Chill until firm enough to handle.
Shape small amounts of dough into 1-inch balls. Place on ungreased baking sheet and flatten slightly with fork. Bake at 350F for 8 to 10 minutes. Cool 1 minute before removing from cookie sheet onto wire rack.
Makes about 6 dozen, 2 1/2 inch cookies.
I LOVE these cookies!! The recipe makes 3 dozen cookies, although it doesn’t tell you what measurement to use to get the 36. I find it easiest to roll all 36 cookies out first and then I start baking them. This recipe was taken from The Winnipeg Free Press Cookbook – Recipe Swap Favorites by Ilana Simon.
1/2 cup butter
1 cup sugar
1 1/2 cups brown sugar
1 1/2 cups plus 2 tbsp peanut butter
1 tsp corn syrup
1 tsp vanilla
4 cups oatmeal
2 tsp baking soda
1 cup chocolate chips
1/2 cup Smarties
In a large bowl, cream together butter. Add sugars, cream again. Add eggs, one at a time. Add remaining ingredients. Mix well.
Make large balls of dough for large cookies, press flat. Bake in 350F (180C) oven for 12 minutes. Cool well before removing from cookie sheet.
Makes 3 dozen large cookies