PEANUT BUTTER MONSTER COOKIES

By gammy

Ingredients

• 2 STICKS BUTTER, SOFTENED
• 1 CUP PEANUT BUTTER
• 1 CUP SUGAR
• 2/3 CUP BROWN SUGAR
• IN A LARGE BOWL, CREAM BUTTER, PEANUT BUTTER, SUGAR AND BROWN SUGAR TOGETHER USING AN ELECTRIC HAND MIXER.
• 2 EGGS
• 1 TEASPOON VANILLA
• ADD EGGS AND VANILLA AND CREAM USING HAND MIXER
• 13 OUNCES ALL PURPOSE FLOUR (2 CUPS)
• 2 TEASPOONS BAKING SODA
• 1 TEASPOON SEA SALT
• 1/2 TEASPOON BAKING POWDER
• ADD FLOUR, BAKING SODA, SEA SALT AND BAKING POWDER. STIR TOGETHER WITH A SPATULA, STOPPING JUST AS THE DRY AND WET INGREDIENTS BEGIN TO INCORPORATE AND DOUGH IS STILL VERY DUSTY WHITE.
• 15 OUNCE BAG REESE'S PIECES (ABOUT 2 CUPS)
• 1 CUP PEANUT BUTTER CHIPS
• 1/2 CUP OLD-FASHIONED ROLLED OATS
• ADD REESE'S PIECES, PEANUT BUTTER CHIPS, AND ROLLED OATS STIR WELL UNTIL DRY AND WET INGREDIENTS HAVE FULL COMBINED INTO COOKIE DOUGH.

Preparation

Step 1

IF POSSIBLE, CHILL THE DOUGH IN THE REFRIGERATOR FOR AT LEAST 1 HOUR.

PREHEAT OVEN TO 350 DEGREES. REMOVE DOUGH FROM REFRIGERATOR
USING YOUR HANDS, TAKE ABOUT 1/4 TO 1/3 OF A CUP OF DOUGH AND ROLL IT INTO A BALL. EVENLY SPACE FORMED COOKIE DOUGH ON TWO COOKIE SHEETS. THERE SHOULD BE ABOUT 12 COOKIES.
BAKE AT 350 DEGREES UNTIL RIDGES ON COOKIES ARE JUST STARTING TO TURN GOLDEN BROWN, ABOUT 10 TO 15 MINUTES (CHECK THIS TIME!!!!)
REMOVE FROM OVEN AND LET COOL FOR 5 TO 10 MINUTES ON COOKIE SHEETS. TRANSFER TO WIRE RACK AND LET COOL, ABOUT 30 MINUTES. STORE IN AN AIR TIGHT CONTAINER. COOKIES WILL KEEP FOR UP TO A WEEK.