1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

3 eggs

1-1/2 teaspoons vanilla

2-1/4 cups all-purpose flour

2-2/3 cups rolled oats

1 10-ounce package miniature milk chocolate kisses

1. Beat butter and peanut butter in a large mixing bowl with an electric

mixer on medium to high speed for 30 seconds. Add granulated sugar,

brown

sugar, baking powder, and baking soda; beat until combined, scraping

sides

of bowl occasionally. Beat in eggs and vanilla until combined. Beat in

flour. Stir in rolled oats with a wooden spoon. Stir in chocolate kisses.

2. Drop dough from a #50 or #60 scoop, or from a tablespoon, 3

inches apart

onto an ungreased cookie sheet. Slightly flatten dough with your hand,

if desired. Bake in a 375 degree F oven about 8 to 10 minutes or until

edges are lightly browned. Transfer to wire racks and cool. Store in an

airtight container or plastic bag at room temperature up to 3 days.

Makes 60 to 72 cookies.

Make-Ahead Tip: Cool cookies completely. In an airtight or freezer

container, arrange cookies in a single layer; cover with a sheet of

waxed paper. Repeat layers, leaving enough air space to close

container easily. Freeze up to 1 month.