Confession: We still have Halloween candy in our house. How did this happen? 1. I bought WAY too much candy as the number of trick-or-treaters dropped off precipitously this year (and the sales got the best of me). 2. I hid the extra candy. And then forgot about it.
So, last week when I found a gallon-size bag full of peanut butter cups, I knew something had to be done. Thus were born these cookies, which, baker beware, are addicting. In fact, you might eat five in one sitting (it has already happened). I adapted the recipe from an oatmeal toffee cookie recipe, but I replaced the toffee with peanut butter cups (and increased the amount) and cut the cinnamon and coconut. I made them small so the dough went a long way (75+ cookies), which also helps to make you feel a bit better when you accidentally eat one (or four) too many.
Oatmeal Peanut Butter Cup Cookies
Adapted from The Cookie Bible
1 c unsalted butter, at room temperature
2 c packed dark brown sugar
1 t vanilla extract
1 3/4 c all-purpose flour
1 t baking soda
1 t salt
3 c quick-cooking oats
2 c peanut butter cups, finely chopped
Preheat oven to 375°.
Cream butter and sugar. Add eggs one at a time to butter and sugar, then add vanilla.
Once your butter mixture is well creamed, add flour, soda, and salt. Then, add oats one cup at a time. Finally, fold in your peanut butter cups.
Spoon into rounded teaspoons onto a baking sheet. Bake for 8-10 minutes, depending on how gooey you like your cookies.
Makes 75-80 small(ish) cookies.
P.S.: There is still Halloween candy in my house …