3 cups old-fashioned oats
1 cup creamy natural peanut butter
1/2 cup unsalted butter, softened
1 cup packed light brown sugar
1 1/2 teaspoons baking soda
1 teaspoon vanilla extract
1 cup raisins
1 cup M&Ms
1/2 cup caramel bits or chopped individually-wrapped caramels
1. Heat oven to 375ºF. Spread oats on large rimmed baking sheet. Bake 10 to 12 minutes or until light golden brown, stirring halfway through baking. Cool completely on wire rack.
2. Beat peanut butter, butter and brown sugar in large bowl at medium speed 3 minutes or until light and fluffy. At low speed, add eggs one at a time, beating until combined. Beat in baking soda until well blended; beat in vanilla. Slowly beat in oats. Stir in all remaining ingredients. Drop 1/4 cup dough per cookie onto parchment paper-lined baking sheets. Press to slightly flatten.
3. Bake 8 to 10 minutes or until golden brown. Cool on baking sheet on wire rack 3 minutes. Slide parchment paper and cookies onto rack; cool completely.
2 dozen cookies
PER COOKIE: 250 calories, 12.5 g total fat (5 g saturated fat), 5.5 g protein, 32 g carbohydrate, 25 mg cholesterol, 150 mg sodium, 2 g fiber
Hungry for more? Try Chewy Chocolate Chip-Granola Cookies.