Studded Oatmeal Cookies

Ingredients:

• 1 cup (2 sticks) butter or margarine, softened
• 1 cup packed light brown sugar
• 1/3 cup granulated sugar
• 2 eggs
• 1-1/2 teaspoons vanilla extract
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional)
• 2-1/2 cups quick-cooking oats
• 2 cups of each REESE’S Peanut Butter chips and Milk Chocolate Chips

Directions:

1. Heat oven to 350°F.

2. Beat butter, brown sugar and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour, baking soda, salt and cinnamon, if desired; add to butter mixture, beating well. Stir in oats and chips (batter will be stiff). Drop by rounded teaspoons onto ungreased cookie sheet.

3. Bake 10 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack. About 4 dozen.

BAR VARIATION: Spread batter into lightly greased 13×9x2-inch baking pan or 15-1/2×10-1/2×1-inch jelly-roll pan. Bake at 350°F. for 20 to 25 minutes or until golden brown. Cool; cut into bars. About 3 dozen bars.

Slow Cooker Recipes