Almond Y Peanut Butter Oatmeal Cookies Food

ALMOND-Y PEANUT BUTTER OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift flour, baking soda, and salt together in a bowl.
• Beat peanut butter, butter, white sugar, and brown sugar together in a bowl using an electric mixer until smooth and creamy. Beat eggs, 1 at a time, into creamed butter, beating well before adding next egg; mix in vanilla extract and almond extract.
• Slowly stir flour mixture into creamed butter mixture until fully incorporated; fold in oats using a wooden spoon. Roll dough into 1-inch balls and arrange 1-inch apart on a baking sheet. Press a fork into each cookie if desired.
• Bake in the preheated oven until cookies are lightly browned, 12 to 15 minutes.

EASY PEANUT BUTTER OATMEAL COOKIES

Steps:

• In a small bowl, cream peanut butter and brown sugar until fluffy. Beat in egg. Add oats and baking soda to creamed mixture; mix well., Drop by tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly. Bake at 350° for 6-8 minutes. Remove to wire racks to cool. Store in an airtight container.

ALMOND BUTTER AND BANANA OATMEAL COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a baking sheet with cooking spray.
• Mash bananas in a large bowl. Mix in oats, almond milk, almond butter, vanilla extract, pumpkin pie spice, and salt.
• Scoop spoonfuls of banana and oat mixture onto the baking sheet. Scatter sliced almonds over cookies; sprinkle turbinado sugar on top.
• Bake cookies in the preheated oven until set and browned on the bottom, 12 to 14 minutes.

ALMOND-BUTTER OATMEAL COOKIES

Steps:

• Preheat the oven to 350.
• Beat butter and almond butter until light.
• Add sugars and beat until light and fluffy.
• Beat in eggs and vanilla.
• Mix in flour, baking soda, baking powder, and salt.
• Stir in oats and cashews.
• Drop batter by tablespoons onto cookie sheet.
• Bake 10 - 15 minutes.

FAMOUS PEANUT BUTTER OATMEAL COOKIES

Steps:

• Heat oven to 350°F.
• Mix flour, oatmeal, baking powder, baking soda and salt; set aside. Beat coconut oil, peanut butter and sugars in large bowl with mixer until light and fluffy.
• Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition.
• Fold in Chocolate chips.
• Roll into tablespoonful size balls of dough, 2 inches apart, onto greased baking sheets. Sprinkle with sugar if desired. Flatten each, in criss-cross pattern, with tines of fork.
• Bake for 10 minute or until golden brown. Cool on baking sheets 5 minutes; transfer to wire racks. Cool completely.