Servings and Ingredients
|½ c.||Hy-Vee unsalted butter, softened|
|1||(16 oz) jar Hy-Vee creamy peanut butter|
|1 ¼ c.||packed Hy-Vee brown sugar|
|1 c.||Hy-Vee granulated sugar|
|2 tsp.||Hy-Vee baking powder|
|1 tsp.||Hy-Vee vanilla extract|
|2||Hy-Vee large eggs|
|3 c.||Hy-Vee quick-cooking oats|
|1 c.||candy-coated chocolate pieces|
|1 c.||Hy-Vee semi-sweet chocolate chips|
- Preheat oven to 350 degrees.
- In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add peanut butter, brown sugar, granulated sugar, baking powder, vanilla and salt. Beat until combined, scraping sides of bowl. Beat in eggs. Beat in as many of the oats as you can with the mixer. Stir in any remaining oats and chocolate pieces and chocolate chips by hand.
- Using 2 tablespoons dough per cookie, form dough into balls. Place on ungreased cookie sheets and flatten slightly.
- Bake for 13 to 15 minutes or until light brown and centers appear set. Cool on cookie sheets for 2 minutes. Transfer cookies to wire racks and cool.
180 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 15mg
- Sodium: 75mg
- Total Carbohydrates: 23g
- Protein: 4g
Vitamin A 2%
Vitamin C 0%
Hy-Vee Seasons Holiday 2016.