Holly Jolly Peanut Butter Cookies

Holly Jolly Peanut Butter Cookies
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  1. 1 cup all-purpose flour
  2. 2/3 cup old-fashioned rolled oats
  3. 1-1/2 teaspoons baking powder
  4. 1/4 teaspoon salt
  5. 1 cup Peter Pan® Creamy Peanut Butter
  6. 1/2 cup Parkay® Original Stick, softened (1/2 cup = 1 stick)
  7. 1 cup firmly packed light brown sugar
  8. 1/3 cup granulated sugar
  9. 1 egg
  10. 1-1/4 teaspoons vanilla extract
  11. 1 pkg (12.6 oz) M&M'S® Brand Milk Chocolate Candies
  1. Preheat oven to 350°F. Combine flour, oats, baking powder, and salt in medium bowl; set aside.
  2. Use an electric mixer on medium-high speed to beat peanut butter, Parkay®, and both sugars until fluffy. Beat in egg and vanilla. Reduce mixer speed to low, and gradually add flour mixture. Use a wooden spoon to stir in M&M'S® Brand Chocolate Candies with wooden spoon.
  3. Shape mixture into 1-inch balls. Place 3 inches apart on nonstick baking sheets, and flatten with tines of fork in crisscross pattern.
  4. Bake 10 to 12 minutes or until edges are lightly browned and centers are still soft. Cool 1 minute on baking sheet; transfer to wire racks. Cool completely.
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