Oatmeal Peanut Butter Cup Cookies

• 1-1/2 cup Flour
• 1 teaspoon Baking Soda
• 1/4 teaspoons Salt
• 1 cup Butter
• 3/4 cups Sugar
• 3/4 cups Brown Sugar
• 2 whole Eggs
• 1 teaspoon Vanilla
• 2-1/2 cups Rolled Oats
• 1 cup Mini Peanut Butter Cups
• 1 cup Chocolate Chip

1. Preheat oven to 350u0b0F.
2. In a medium bowl, whisk the flour, baking soda and salt together. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, then the vanilla and beat until smooth. With the mixer on low, add the flour mixture and beat just until incorporated. Beat in the oats, then the peanut butter cups and chocolate chips.
3. Use a ice cream scoop to drop two balls of dough (one on top of the other) onto the baking sheets, leaving about 4 inches between them. You'll want to press the two stacked dough balls down a little to make them one cookie dough ball. Bake for 18-20 minutes, or until the edges are set and golden. Let the cookies cool on the baking sheets for 5-10 minutes, then transfer to wire racks to cool completely.

flour, baking soda, ubc, butter, sugar, brown sugar, eggs, vanilla, rolled oats, peanut butter, chocolate chip

Taken from tastykitchen.com/recipes/desserts/oatmeal-peanut-butter-cup-cookies-2/ (may not work)