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  • 1-1/2 Cup(s) firmly packed brown sugar
  • 1/2 Pound(s) (2 sticks) margarine or butter, softened
  • 3/4 Cup(s) peanut butter (not reduced-fat)
  • 2 eggs
  • 2 Teaspoon(s) vanilla
  • 1-1/2 Cup(s) all-purpose flour
  • 1/3 Cup(s) baking cocoa
  • 1 Teaspoon(s) baking soda
  • 1/4 Teaspoon(s) salt (optional)
  • 2 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • One 9‑ounce package miniature peanut butter cup candies, unwrapped, cut into halves or quarters (about 35 candies)

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Cooking Instructions

Heat oven to 350°F. In large bowl, beat sugar, margarine and peanut butter until creamy. Add eggs and vanilla; beat well. Add combined flour, cocoa, baking soda and salt; mix well. Add oats and candy; mix well. Drop dough by level 1/4 cup portions 3 inches apart onto ungreased cookie sheets. Bake 12 to 14 minutes or until cookies are slightly firm to the touch. (Do not overbake.) Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.


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