Ingredients
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1 cup brown sugar, packed
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1/2 cup butter or 1/2 cup margarine, softened
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1/2 cup vegetable shortening
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1/2 cup creamy peanut butter
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2 teaspoons vanilla
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2 1/2 cups old fashioned oats, uncooked
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2 cups flour
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1/4 teaspoon salt
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1/2 cup miniature semisweet chocolate chips
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36 miniature peanut butter cups
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1 egg
Instructions
- Heat oven to 350 degrees.
- In large mixing bowl combine sugar, butter, shortening, peanut butter, egg and vanilla.
- Beat at medium speed until well blended.
- Add oats, flour and salt.
- Beat at low speed until soft dough forms.
- Stir in chips.
- Shape dough into 1 1/4 inch balls and place 2 inches apart on ungreased cookie sheet.
- Bake 10-14 minutes or until set.
- Immediately press peanut butter cup into the center of each cookie, reforming circular shape if edges crumble a bit.
- Let cool 2 minutes before removing from sheet.
- Cool completely before storing. Speed this up by transferring to refrigerator for 20 minutes or so.