Makes 60 to 72 cookies
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
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 into 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.
MY NOTE: I used 2 cups of chocolate chips. This recipe makes about 72 cookies.
From Better Homes and Gardens Magazine
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