An excellent and very pretty peanut butter cookie. Recipe is adapted from The Hershey's Kitchen in Hershey, PA.
Course Dessert
Cuisine American
Keyword Cookies, Peanut Butter
Servings 48
Author Cookie Madness
Ingredients
¾cupcreamy peanut butter
½cup butter or margarine, softened**
⅓cupgranulated sugar
⅓cuppacked light brown sugar
1egg
2tablespoonsmilk
1teaspoonvanilla extract
1-⅓cupsquick-cooking oatsdivided
1cupall-purpose flour
1teaspoonbaking soda
½teaspoonsalt
½cupHERSHEY'S Milk Chocolate Chips
2teaspoonsshorteningdo not use butter, margarine, spread or oil
½cupREESE'S Peanut Butter Chips
Instructions
Heat oven to 350°F. Beat peanut butter and butter in large bowl until well blended. Add granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together ½ cup oats, flour, baking soda and salt; gradually beat into peanut butter mixture.
Shape dough into 1-inch balls. Roll in remaining oats; place on ungreased cookie sheet. Flatten cookies with tines of fork to form a crisscross pattern.
Bake 10 to 12 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Place chocolate chips and 1 teaspoon shortening in medium microwave-safe container. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Drizzle over cookies. Repeat procedure with peanut butter chips and remaining shortening. Allow drizzles to set.
Notes
If using unsalted butter, add a scant ¼ teaspoon of salt.