Best Ever Peanut Butter Oatmeal Chocolate Chip Cookies Food

OATMEAL PEANUT BUTTER AND CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter, brown sugar and white sugar. Beat in the eggs one at a time, then stir in the peanut butter, water and vanilla. Combine the flour and baking soda, stir into the creamed mixture. Finally, stir in the rolled oats and chocolate chips. Drop by teaspoonfuls onto an unprepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven, until the cookies are lightly toasted on the edges. Remove from the baking sheet to cool on wire racks.

THE BEST OATMEAL PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In the bowl of a stand mixer, or in a large bowl with an electric mixer (you can mix by hand too, it'll just take some muscle!), combine butter, sugars and peanut butter until smooth. Beat in egg and vanilla until combined.
• Add flour, baking soda, salt and oats and mix until just combined (don't overmix). Stir in chocolate chips.
• Lightly grease 2 baking sheets or line with parchment paper. Roll cookie dough into 1" balls and place 2" apart on the baking sheet (I do 12 to one baking sheet). Press down slightly (the more you flatten them, the thinner they will end up) and bake for 8-10 minutes until just slightly glossy in the center. Remove from the oven and let cool for 10 minutes before removing to a cooling rack.

BEST EVER PEANUT BUTTER-OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°. In small bowl, combine oats, flour, baking powder, baking soda and salt; set aside.
• In large bowl, with electric mixer on medium speed, beat Spread and Skippy ® Creamy Peanut Butter until smooth. Beat in sugars, then eggs and vanilla until blended. Beat in flour mixture just until blended, then stir in chocolate.
• On ungreased baking sheets, drop dough by rounded tablespoonfuls, 2 inches apart.
• Bake 13 minutes or until golden. Remove cookies to wire rack and cool completely.

THE BEST PEANUT BUTTER OATMEAL CHOCOLATE CHIP COOKIES!

Steps:

• Preheat oven to 350.
• Mix dry ingredients (other than choc chips).
• Cream shortening, peanut butter, and sugars in seperate bowl.
• Beat eggs and vanilla into shortening and sugar mix.
• Add dry mix.
• Blend chocolate chip in (is a bit tough but well worth it!).
• Bake 11-13 minute.

CHEWY CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
• Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

JOSE'S OATMEAL PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• In a food processor pulse 1 cup oats until ground fine. In a large bowl stir together ground oats, remaining 1/2 cup whole oats, flour, baking powder, baking soda, and salt.
• In another large bowl with an electric mixer beat together butter and sugars until light and fluffy and beat in vanilla and peanut butter. Add eggs, 1 at a time, beating well after each addition, and gradually beat in flour mixture. Add chocolate chips and grated chocolate, beating just until combined. Chill cookie dough, covered, at least 2 hours and up to 1 week.
• Preheat oven to 325°F.
• Form rounded tablespoons of dough into balls and arrange about 2 inches apart on ungreased baking sheets. Flatten balls slightly.
• Bake cookies in batches in middle of oven 15 minutes, or until just pale golden. Cool cookies on baking sheet 5 minutes and transfer to racks to cool completely.

PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325 degrees F.
• Have ready at least 2 baking sheets lined with parchment paper.
• Cream butter until smooth.
• Add peanut butter and both sugars and beat until combined well.
• Add egg and beat well.
• Stir in flour and baking soda gradually until well combined.
• Stir in chocolate chips by hand.
• Using a meatball scooper or a spoon, scoop out small portions of dough and drop onto parchment lined cookie sheets, leaving 2" gap between each cookie.
• Bake for about 15 minutes or until cookies are just firm around the edges- don't overbake- if you wait until they are brown on top, they will be too hard.
• Slide parchment sheet, cookies and all, carefully off pan and onto your counter, set a new piece of parchment paper onto your baking sheet and repeat until all dough is baked.
• Meanwhile, as the next batch bakes, remove baked cookies from the parchment and let cool completely on wire racks.
• Wipe off the crumbs from the old sheet of parchment and you can reuse it for your next batch.
• These will keep about 3 days stored in a cookie tin (for crisp cookies) or an airtight plastic container (for softer cookies).

THE BEST PEANUT BUTTER-OATMEAL COOKIES

Steps:

• In large bowl mix the butter, shortning, sugars and peanut butter.
• Add eggs one at a time.
• Blend flour, soda and salt then add to sugar mixture.
• Then add oats.
• Form into 1 1/2 inch balls (no need to press with fork like usual) These come out perfectly round Bake 350 degrees for 12 minutes.

OATMEAL PEANUT BUTTER CHIP COOKIES

Steps:

• Preheat oven to 350°F
• Combine dry ingredients (flour, cinnamon, baking soda, salt) in a large mixing bowl and set aside.
• In large bowl, beat together the butter, granulated sugar and brown sugar. Add the eggs and vanilla to the mixture. Beat until all ingredients are well combined and smooth.
• Slowly add the dry mixture to the wet mixture until well combined.
• Add the oats and chips to the mixture.
• Drop the dough by spoonfuls onto a greased cookie sheet.
• Bake for 10 to 12 minutes or until light golden brown.