With peanut butter, oats and five kinds of chips, these cookies make a hearty snack that appeals to kids of all ages. I sometimes double the recipe to share with friends and neighbors. —Sharon Hedstrom, Minnetonka, Minnesota
- 1 cup butter, softened
- 1 cup peanut butter
- 1 cup sugar
- 2/3 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup old-fashioned oats
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2/3 cup each milk chocolate chips, semisweet chocolate chips, peanut butter chips, white baking chips and butterscotch chips
- Preheat oven to 350°. In a large bowl, cream butter, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips.
- Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until lightly browned. Cool 1 minute before removing to wire racks. Yield: 4-1/2 dozen.
Originally published as Five-Chip Cookies in Best of Country Cookies 1999, p33
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