Recipe information
Yield
Makes 30 cookies
Ingredients
1 cup super chunky peanut butter
1 cup (packed) dark brown sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 large egg
2 tablespoons dark corn syrup
2 teaspoons vanilla extract
1 cup all purpose flour
1/3 cup old-fashioned oats
1 teaspoon baking soda
3 1.8- to 2-ounce candy bars with peanuts, peanut butter, chocolate and caramel (such as Nutrageous), cut into 1/2-inch cubes
Preparation
Step 1
Preheat oven to 325°F. Line 2 large baking sheets with foil. Using electric mixer, beat first 6 ingredients in large bowl until well blended. Stir flour, oats and baking soda in small bowl to blend; mix into peanut butter mixture. Gently mix in candy bar cubes.
Step 2
Drop dough by heaping tablespoonfuls onto prepared sheets (15 per sheet), spacing 1 1/2 inches apart. Flatten cookies slightly with moistened fingertips. Freeze cookies on sheets 15 minutes.
Step 3
Bake cookies 10 minutes. Reverse sheets and bake until golden, about 10 minutes longer. Let cookies cool on sheets until beginning to firm, about 5 minutes. Using metal spatula, transfer cookies to racks and cool completely.
