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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Steps
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.
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For variety, you could use raisins instead of dried cranberries, and chopped pretzels instead of peanuts.
Store these moist cookies in an airtight container.
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