Mini Peanut Butter Cup Oatmeal Cookies

Dear Trader Joe's,

You and I have been besties for a while now. Every Saturday morning, I wake up at seven, make a list of ingredients for recipes I want to try this week, and arrive at your doors just as you open, to beat the usual weekend crowd. We spend a quiet 20 minutes together, as I round up the delicious necessities for my week.

But, TJ, we need to have a talk. I almost always have to sprint through your freezer aisle, because you've decided that the shelf above the frozen mixed berries and green beans is the perfect spot for your chocolate-covered delights. Usually, I am able to ignore the siren song of dark chocolate almonds and edamame and orange peel.

However, TJ, you went too far today. You placed the cutest stinkin' tiny peanut butter cups at the checkout counter at eye level. And at $1.99, I could not resist.

I had to do something before the whole tub ended up in my mouth. So, of course, I put those gems in cookies.

TJ, while we do need to have The Talk about such strategic, maniacal maneuvers, today, I thank you. For these cookies may be my absolute new favorite.

Until next Saturday, TJ,

Allie

Mini Peanut Butter Cup Oatmeal Cookies

An original recipe


1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 tsp vanilla exctract
2 1/2 cup uncooked oats
2 cups all-purpose flour
1 tsp each baking soda and baking powder
1/2 tsp salt
1 12 oz package mini peanut butter cups (if you don't have a TJ's, Reese's now makes some)

Preheat your oven to 350F. Line cookie sheets with aluminum foil (this helps to keep the bottom of the cookies chewy, not crisp).

Cream the butter and sugars. Add eggs one at a time, mixing well. In a separate bowl, mix the dry ingredients (except oats) together. Add dry mix incrementally to wet mix.

In a microwave-safe bowl, nuke 1/2 cup of peanut butter cups until slightly melty. Mix in to dough. Stir in oats, and then fold in the rest of the peanut butter cups.

Spoon rounded tablespoons onto cookie sheet. Bake 10 minutes, until still slightly soft in the middle, crisp on the edges, and golden.