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. Directions:
  2. Preheat oven to 375°F.
  3. Unwrap cookie dough; place in Classic Batter Bowl.
  4. Measure peanut butter using Measure-All® Cup; add to cookie dough. Mix well using Mix 'N Scraper®.
  5. Chop nuts using Food Chopper.
  6. 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.
  7. Bake 16-18 minutes or until cookies are light golden brown.
  8. Cool 2-3 minutes on Baking Stone; remove to Stackable Cooling Rack using Mini-Serving Spatula.
  9. Cool completely.
  10. Repeat with remaining dough.
  11. Store in tightly covered container.
  12. Yield: About 2 dozen 2-inch cookies
I believe this recipe came from Pampered Chef, which is why there are so many named bowls and other products. The recipe is good though.