Chocolate-Peanut Butter-Oatmeal Munchies

Start with refrigerated cookie dough, then blend in dried fruits, candy and plenty of peanuts.

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Servings 20

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( 27 ) Ratings

27 Ratings

5 Stars 18%

4 Stars 15%

3 Stars 12%

2 Stars 33%

1 Stars 18%

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ingredients 8
Prep Time 40 min
Total Time 40 min

Ingredients

2/3: cup peanut butter

1/2: cup quick-cooking oats

2: tablespoons vegetable oil

1: egg

1: roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

1/4: cup miniature candy-coated chocolate baking bits

1/4: cup sweetened dried cranberries

1/4: cup chopped salted peanuts

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Directions

1 Heat oven to 350°F. In large bowl, stir together peanut butter, oats, oil and egg. Break up cookie dough; add to peanut butter mixture. Add remaining ingredients; stir until well mixed.
2 On ungreased cookie sheets, drop dough by heaping tablespoonfuls about 2 inches apart. Press with fingers to flatten slightly.
3 Bake 13 to 15 minutes or until golden brown and edges are just set (tops will not look done). Do not overbake. Cool 1 minute; remove from cookie sheets to cooling racks.

EXPERT TIPS

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Expert Tips

For variety, you could use raisins instead of dried cranberries, and chopped pretzels instead of peanuts.

Store these moist cookies in an airtight container.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Large Cookie

Calories: 220
Calories from Fat: 120),

% Daily Value

Total Fat: 13g; 13%
(Saturated Fat 3 1/2g, 3 1/2% Trans Fat 1g 1% ),
Cholesterol: 15mg; 15%;
Sodium: 120mg; 120%;
Total Carbohydrate: 20g; 20%
(Dietary Fiber 2g 2% Sugars 12g 12% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 6%;

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;