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Chocolate Cluster Cookies

1   package (18 ounces) refrigerated sugar cookie dough, softened
1/3   cup creamy peanut butter
1/3   cup chopped nuts (optional)
1/2   cup semi-sweet chocolate morsels
1/2   cup quick or old-fashioned oats, uncooked
1/2   cup plain candy-coated chocolate pieces
  1. Preheat oven to 375°F. Unwrap cookie dough; place in Classic Batter Bowl. Measure peanut butter using Measure-All® Cup; add to cookie dough. Mix well using Mix 'N Scraper®. Chop nuts using Food Chopper. Add nuts, chocolate morsels, oats and candy-coated chocolate pieces to dough; mix well.
  2. Drop dough 1 inch apart onto Large Round Stone using Medium Scoop. Bake 16-18 minutes or until cookies are light golden brown. Cool 2-3 minutes on Baking Stone; remove to Stackable Cooling Rack using Mini-Serving Spatula. Cool completely. Repeat with remaining dough. Store in tightly covered container.

Yield: About 2 dozen 2-inch cookies