Main Ingredients:

See below ingredients

Cooking Preparation of the Recipe:

3/4 cup butter, softened
3/4 cup peanut butter
1-1/4 cups packed brown sugar
1-1/4 cups granulated sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3 eggs
1-1/2 teaspoons vanilla
2-1/4 cups all-purpose flour
2-2/3 cups rolled oats
1 10-ounce package miniature milk chocolate kisses
1. Beat butter and peanut butter in a large mixing bowl with an
electric
mixer on medium to high speed for 30 seconds. Add granulated
sugar, brown
sugar, baking powder, and baking soda; beat until combined,
scraping sides
of bowl occasionally. Beat in eggs and vanilla until combined. Beat
in
flour. Stir in rolled oats with a wooden spoon. Stir in chocolate
kisses.
2. Drop dough from a #50 or #60 scoop, or from a tablespoon, 3
inches apart
onto an ungreased cookie sheet. Slightly flatten dough with your
hand, if desired. Bake in a 375 degree F oven about 8 to 10 minutes
or until edges are lightly browned. Transfer to wire racks and cool.
Store in an airtight container or plastic bag at room temperature up
to 3 days. Makes 60 to 72 cookies.
Make-Ahead Tip: Cool cookies completely. In an airtight or freezer
container, arrange cookies in a single layer; cover with a sheet of
waxed paper. Repeat layers, leaving enough air space to close
container easily. Freeze up to 1 month.

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