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Ingredients
- 1 package refrigerated sugar cookie dough, softened
- 1/3 cup creamy peanut butter
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup rolled oats, uncooked
- 1/2 cup plain candy-coated chocolate peices
Preparation
Step 1
Preheat oven to 375.
Unwrap cookie dough, place in 2 quart batter bowl. Measure peanut butter using measure-all cup; add to cookie dough, mixing well with mix n scraper. Drop dough 1 inch apart onto 15" baking stone using medium stainless steel scoop.
Bake 16-18 minutes or until cookies are light golden brown.
Cook 1 minute on baking stone, remove to non-stick cooling rack using mini-serving spatula. Store in tightly covered container.