	Buy Now! Classic Batter Bowl $16.00

	Buy Now! Food Chopper $32.00

	Buy Now! Large Round Stone with Handles $33.00

	Buy Now! Measure-All® Cup $10.50

	Buy Now! Medium Scoop $16.50

	Buy Now! Mini-Serving Spatula $6.00

	Buy Now! Mix 'N Scraper® $15.00

	Buy Now! Stackable Cooling Rack $15.50

Ingredients:


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

Directions:

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.
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