Oatmeal, Peanut Butter, and Chocolate Chunk Cookies

Oatmeal, Peanut Butter, and Chocolate Chunk Cookies

Ingredients:

• 3/4 cup butter, softened
• 3/4 cup peanut butter
• 1-1/4 cups packed brown sugar
• 1-1/4 cups granulated sugar
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3 eggs
• 1-1/2 teaspoons vanilla
• 2-1/4 cups all-purpose flour
• 2-2/3 cups rolled oats
• 1-10 ounce package miniature milk chocolate kisses

Instructions:

• Beat butter and peanut butter in a large mixing bowl with an electric
  mixer on medium to high speed for 30 seconds. Add granulated sugar,
  brown
  sugar, baking powder, and baking soda; beat until combined, scraping
  sides
  of bowl occasionally. Beat in eggs and vanilla until combined. Beat in
  flour. Stir in rolled oats with a wooden spoon. Stir in chocolate kisses.
• Drop dough from a #50 or #60 scoop, or from a tablespoon, 3
  inches apart
  onto an ungreased cookie sheet. Slightly flatten dough with your hand,
  if desired. Bake in a 375 degree F oven about 8 to 10 minutes or until
  edges are lightly browned. Transfer to wire racks and cool. Store in an
  airtight container or plastic bag at room temperature up to 3 days.
  Makes 60 to 72 cookies.

Make-Ahead Tip: Cool cookies completely. In an airtight or freezer
container, arrange cookies in a single layer; cover with a sheet of
waxed paper. Repeat layers, leaving enough air space to close
container easily. Freeze up to 1 month.