Who said you can't use any left over Halloween candy to start your Christmas baking? Well, I thought so, but then I thought why not? I have the chocolate candy and what stops me from using them into my cookies. I also wanted to use m&m's candy but I didn't have enough. So here it is Oatmeal cookies with mini peanut butter cups. Enjoy!
1 cup
butter softened
1 cup
powdered (icing) sugar
1 ½
cups flour*
½ tsp
baking soda
2
tsp. vanilla
1 cup
oats (quick cooking oats)
10 oz
mini reeses pieces peanut butter cups
Preheat
oven to 325°F.
Soften the butter in the microwave for 30 seconds or leave at room
temperature for a couple of hours. In a
bowl beat together the softened butter with the sifted icing sugar. Add the flour, baking soda, vanilla and the
quick cooking oats. Beat well. Add the Reese's pieces peanut butter cups
after you cut them in half. Fold them
into the dough.
Take
a tablespoon of the dough and roll it into your palms into a ball. Place them
in a cookie sheet lined with wax paper about two inches apart. Flatten them with a fork. The cookies will spread in the oven. Bake them in the preheated oven for 20-25
minutes till lightly browned. Remove
from the oven and enjoy.
Makes
29-30 cookies 3” wide about 1oz each cookie.
*Note: you can substitute gluten free flour like King Arthur gluten free all purpose flour instead of regular flour. I have used gluten free flour before on oatmeal cookies.
| Nutrition Facts | |
|---|---|
| Servings 30.0 | |
| Amount Per Serving | |
| calories 149 | |
| % Daily Value * | |
| Total Fat 9 g | 14 % |
| Saturated Fat 5 g | 27 % |
| Monounsaturated Fat 2 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 17 mg | 6 % |
| Sodium 46 mg | 2 % |
| Potassium 2 mg | 0 % |
| Total Carbohydrate 15 g | 5 % |
| Dietary Fiber 1 g | 3 % |
| Sugars 9 g | |
| Protein 2 g | 4 % |
| Vitamin A | 4 % |
| Vitamin C | 0 % |
| Calcium | 1 % |
| Iron | 1 |
