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Chicken Taco Alfredo
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Ingredients:
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1 3/4 Cups Creamy Peanut Butter+ Add to Shopping List |
1 Stick Unsalted Butter, softened+ Add to Shopping List |
1 1/2 Cups Brown Sugar+ Add to Shopping List |
1/2 Cup Sugar+ Add to Shopping List |
3 Large Eggs+ Add to Shopping List |
1 Tsp Vanilla Extract+ Add to Shopping List |
4 1/2 Cups Old Fashioned Oats+ Add to Shopping List |
2 Tsp Baking Soda+ Add to Shopping List |
1 Cup Butterscotch CHips+ Add to Shopping List |
1 Cup Milk or Dark Chocolate Chips+ Add to Shopping List |
1 Cup M&Ms+ Add to Shopping List |
Directions:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer, combine the peanut butter, butter, brown sugar, and sugar. Mix until smooth.
- Add the eggs and vanilla and mix until combined.
- Add the oats and baking soda and mix until well combined.
- Add the butterscotch chips, dark or milk chocolate chips, and M&M’s.
- Use a ½ cup measuring cup to portion out the mixture. Use your hands to roll the dough into smooth balls.
- Place 3-4 cookies on each baking sheet. Do not overcrowd the cookies as they need room to spread.
- Bake for 12 minutes. Remove from the oven and use a fork to press down slightly to flatten the cookies. Bake for an additional 5 minutes.
- Remove from the oven and let cool slightly. Transfer to a cooking rack and bake the next round of cookies. Repeat until the dough is gone.
- Enjoy immediately or store in an airtight container on the counter.
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