Ingredients
2/3
cup peanut butter
1/2
cup quick-cooking oats
2
tablespoons vegetable oil
1
egg
1
roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough
1/4
cup miniature candy-coated chocolate baking bits
1/4
cup sweetened dried cranberries
1/4
cup chopped salted peanuts
Preparation
Heat oven to 350°F. In large bowl, stir together peanut butter, oats, oil and egg. Break up cookie dough; add to peanut butter mixture. Add remaining ingredients; stir until well mixed.
On ungreased cookie sheets, drop dough by heaping tablespoonfuls about 2 inches apart. Press with fingers to flatten slightly.
Bake 13 to 15 minutes or until golden brown and edges are just set (tops will not look done). Do not overbake. Cool 1 minute; remove from cookie sheets to cooling racks.
