215g porridge oats
195g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1/4 teaspoon salt
255g SKIPPY^® Creamy Peanut Butter 
200g butter 
200g caster sugar
220g light brown sugar
2 large eggs
10 ml vanilla extract
72 chocolate sweets, unwrapped

1. Preheat the oven to 175°C.
2. In a medium bowl, combine the oats, flour, baking powder, bicarbonate of soda and salt; mix well.
3. In a large bowl, beat together the peanut butter and butter with an electric mixer on medium speed until smooth. Beat in the caster and brown sugars, eggs and vanilla until blended. Beat in the flour mixture just until blended.
4. On ungreased baking trays, drop the dough by rounded spoonfuls 5 cm apart. Bake for 13 minutes or until golden. Immediately press a chocolate firmly in the centre of each cookie. Remove the cookies to a wire rack to cool completely.

This recipe makes about 72 cookies.