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| 1 1/2 Tasse | Finely packed brown sugar |
| 1 Tasse | butter or margarine, softened |
| 3/4 Tasse | Peanut butter; not reduced fat peanut butter |
| 2 | eggs |
| 2 Teelöffel | vanilla |
| 1 1/2 Tasse | all-purpose flour |
| 1/3 Tasse | cocoa powder unsweetened |
| 1 Teelöffel | Baking soda |
| 1/4 Teelöffel | Salt optional |
| 2 Tasse | Quaker oats; such as quick or old fashioned, uncooked |
| 9 x ca. 30 g | Miniature peanut butter cup candies * |
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* one package - unwrapped cut into halves or quarters yields about 35-candies.
Heat oven to 350 F. Beat sugar, margarine, and peanut butter until creamy. Add eggs and vanilla; beat well. Add combined flour, cocoa powder, baking soda and salt; mix well. Stir in oats and candy; mix well.
Drop dough by level 1/4 cupfuls 3 inches apart on ungreased cookie sheets.
Bake 12 to 14 minutes or until cookies are slightly firm to the touch. (Do not overbake.) Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered. (No yield given)
kitpath@earthlink. Net 8/28/98
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