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Prep 60min
Total1hr15min
Servings48
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Ingredients
1
cup sugar
1
cup firmly packed brown sugar
1
cup peanut butter
1/2
cup butter, softened
3
eggs
4 1/2
cups quick-cooking rolled oats
2
teaspoons baking soda
1
(6-oz.) pkg. (1 cup) semisweet chocolate chips
1
cup candy-coated chocolate pieces
1
cup chopped peanuts
1/2
cup raisins
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Steps
1
Heat oven to 350°F. In large bowl, combine sugar, brown sugar, peanut butter and butter; beat until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add oats and baking soda; mix well. Stir in chocolate chips, chocolate pieces, peanuts and raisins.
2
Drop dough by heaping tablespoonfuls 2 1/2 inches apart onto ungreased cookie sheets.
3
Bake at 350°F. for 11 to 14 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheets.
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Cookie monsters of all ages love this recipe. Moms like the big batch, perfect for bake sales, scout meetings and parties.
These giant oatmeal cookies are based on quick-cooking rolled oats, not flour. Remember this recipe when it's time to bake for a friend who cannot eat wheat.
Try candy-coated peanut butter candies, dried cherries or cranberries, walnuts or pecans, and butterscotch, peanut butter or white chocolate chips.
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Nutrition Facts
Serving Size:1 Cookie
Calories
185
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
3g
15%
Cholesterol
20mg
7%
Sodium
115mg
5%
Total Carbohydrate
22g
7%
Dietary Fiber
1g
4%
Sugars
15g
Protein
4g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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