| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Finely packed brown sugar |
| 1 |
c |
Margarine or butter; softened |
| 3/4 |
c |
Peanut butter; not reduced fat peanut butter |
| 2 |
|
Eggs |
| 2 |
ts |
Vanilla |
| 1 1/2 |
c |
All-purpose flour |
| 1/3 |
c |
Unsweetened cocoa powder |
| 1 |
ts |
Baking soda |
| 1/4 |
ts |
Salt; optional |
| 2 |
c |
Quaker oats; such as quick or old fashioned, uncooked |
| 9 |
oz |
Miniature peanut butter cup candies * |
INSTRUCTIONS
* one package -- unwrapped cut into halves or quarters yields about
35-candies.
Heat oven to 350 F. Beat sugar, margarine, and peanut butter until creamy.
Add eggs and vanilla; beat well. Add combined flour, cocoa powder, baking
soda and salt; mix well. Stir in oats and candy; mix well.
Drop dough by level 1/4 cupfuls 3 inches apart on ungreased cookie sheets.
Bake 12 to 14 minutes or until cookies are slightly firm to the touch. (Do
not overbake.) Cool 1 minute on cookie sheets; remove to wire rack. Cool
completely. Store tightly covered. (No yield given)
Notes: *Recipe from Quaker Oats Favorite Recipe Collection. Time-Life Books
1996-97 ISBN: 0-7835-4863-X >reviewed by
http://www.lisaekus.com/spring97/quakeroat.html
kitpath@earthlink.net 8/28/98
Recipe by: Quaker Oats Favorite Recipes
Posted to KitMailbox Digest by Pat Hanneman <kitpath@earthlink.net> on Aug
28, 1998, converted by MM_Buster v2.0l.
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