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Chocolate-Peanut Butter-Oatmeal Munchies

Chocolate-Peanut Butter-Oatmeal Munchies
  • Prep 40 min
  • Total 40 min
  • Ingredients 8
  • Servings 20

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

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

Steps

Hide Images
  • 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

  • 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 Facts

Serving Size: 1 Large Cookie
Calories
220
Calories from Fat
120
% Daily Value
Total Fat
13g
20%
Saturated Fat
3 1/2g
16%
Trans Fat
1g
Cholesterol
15mg
5%
Sodium
120mg
5%
Potassium
85mg
2%
Total Carbohydrate
20g
7%
Dietary Fiber
2g
7%
Sugars
12g
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
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;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • Wondering if you can substitute old-fashioned oats for quick-cooking oats? The answer is yes! Here’s what you should know first. Old-fashioned oats and quick-cooking oats are both rolled and flattened in the same way; the difference is in the way they are cut. Quick-cooking oats are cut into smaller pieces than old-fashioned oats, which means that their cook time is less than old-fashioned oats. Both can be use interchangeably in baked goods like breads and cookies, but the texture will be slightly different. Cookies made with old-fashioned oats will be a bit chewier. If you like a softer texture, then stick to quick-cooking oats. We’d recommend to avoid baking oatmeal cookies with steel-cut oats. These oats aren’t rolled—they are simply finely chopped pieces of the whole oat groat. They take longer to cook than rolled oats and for the most part, retain their shape. They wouldn’t make for a great texture in an oatmeal cookie, but they do make for an excellent breakfast option on their own! Have oatmeal on the mind now? Take a gander at one of our other oatmeal cookie recipes while the oven’s hot! Paired with peanut butter, dried cranberries and candies, these oatmeal cookies are a delightful treat. Want more cookies that have an extra dose of peanut butter Try cookie sandwiches or peanut blossoms next!

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