Oatmeal, Peanut Butter, and Chocolate Chunk Cookies

Oatmeal, Peanut Butter, and Chocolate Chunk Cookies



3/4 cup butter, softened

3/4 cup peanut butter

1-1/4 cups packed brown sugar

1-1/4 cups granulated sugar

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

3 eggs

1-1/2 teaspoons vanilla

2-1/4 cups all-purpose flour

2-2/3 cups rolled oats

1 10-ounce package miniature milk chocolate kisses



1. Beat butter and peanut butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, and baking soda; beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in flour. Stir in rolled oats with a wooden spoon. Stir in chocolate kisses.

2. Drop dough from a tablespoon, 3 inches apart onto an ungreased cookie sheet. Slightly flatten dough with your hand, if desired. Bake in a 375 degree F oven about 8 to 10 minutes or until edges are lightly browned. Transfer to wire racks and cool. Store in an airtight container or plastic bag at room temperature up to 3 days. Makes 60 to 72 cookies.



Make-Ahead Tip: Cool cookies completely. In an airtight or freezer container, arrange cookies in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Freeze up to 1 month.