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After a little break from baking, I’m back in the kitchen! We’ve been in the middle of a heat wave so I didn’t want to heat up the oven and really push the AC to its limit. And this past weekend my sister-in-laws (yes, both of them!) and almost 7 year old nephew were in town to visit. We had SUCH a good time! My nephew is a little fish so we swam every day, twice on Friday. We also found time to do a little shopping and eat at my favorite yogurt place – Orange Leaf. YUM!
Now to the cookies! I’ve been thinking about these cookies since my trip to Trader Joes. I bought these Mini Milk Chocolate Peanut Butter Cups and I knew they belonged in cookies. I jazzed it up with adding them to an Oatmeal Cookie recipe and it turned out AMAZING!! The cookies are soft and chewy and the Milk Chocolate Peanut Butter Cups just bring it to a whole new level of yumminess.
The recipe makes a little over 3 dozen cookies. I decided to only make 2 and freeze the remainder of the dough for another day….which actually might come in handy this coming weekend because my mother and father-in-law are coming to visit! I love having family visit and it makes me keep my house clean. :)
Here we go…
Oatmeal Peanut Butter Cup Cookies
Adapted from MomsWhoThink.com
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
¼ teaspoon almond extract (optional)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
1-2 cups mini Peanut Butter Cups
In a medium bowl, cream together white sugar, butter, and brown sugar. Beat in eggs one at a time, then stir in vanilla and almond extract (if using).
Combine flour, cinnamon, baking soda, and salt. Stir into the creamed mixture. Mix in oats and then stir in peanut butter cups. Cover, and chill dough for at least one hour.
*Yeah, I didn’t read the recipe all the way through to see this step so my dough was only in the frig for about 15 minutes.
Preheat the oven to 375 degrees. Grease cookie sheets or line with parchment paper.
Use cookie scooper to drop dough on to cookie sheets and place 2 inches apart.
Bake for 8 - 12 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
*One other note, I only had 2 cups of oatmeal, so my cookies were a little thinner, I think. I would do the full 3 cups next time.
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