DOUBLE OAT PEANUT BUTTER BREAKFAST COOKIE
A few years ago I saw a detailed recipe for this cookie and decided to simplify it
Provided by Tina Brown @TinaBrown
Categories Cookies
Number Of Ingredients 9
Steps:
- Mix cookie mixes, water, all the oil and eggs.
- Dough will be stiff. Incorporate raisins, chips and cheerios into dough.
- Place heaping teaspoons full of cookie dough onto cookie sheets and bake in a 350 degree oven for 10-12 minutes. Makes about 4 dozen
OATMEAL CHOCOLATE-CHIP PEANUT-BUTTER BANANA BREAKFAST COOKIES
What makes the perfect breakfast cookie? I've determined that people like a low-sugar cookie. They also really like oatmeal. As far chocolate? Less is more. These breakfast cookies are easy to make, assemble and serve-and are definitely not your average oatmeal-and-raisin cookies.
Provided by Amanda Rettke
Time 20m
Yield about 12 cookies
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
- Mash the bananas with a fork in a large bowl. Add the oats, peanut butter, chocolate chips, honey, cinnamon and salt, and stir until just combined. (The mixture may be thick and hard to stir.)
- Scoop out the dough with a cookie scoop, and form balls with your hands, pressing the dough together very tightly. Place the balls on the prepared baking sheet. Bake until the edges start to brown, 12 to 15 minutes.
EASY PEANUT BUTTER OATMEAL COOKIES
This easy oatmeal cookie recipe is great with a glass of cold milk! With their peanutty flavor, these scrumptious cookies hit the spot. Plus, they couldn't be easier to make! -Marilyn Blankschien, Clintonville, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 57mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.
DOUBLE OAT BREAKFAST COOKIES
$400.00 prize winner. Each serving is 2 cookies. I found this in Better & Homes and Gardens magazine. I have not tried this recipe, but I'm posting this for safe keeping.
Provided by internetnut
Categories Breakfast
Time 25m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375. In large mixing bowl beat butter and peanut butter with electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping sides of bowl. Beat in water, egg, and vanilla until combined. Beat in flour until combined. Beat in as much of the rolled oats as you can with mixer. Stir in any remaining oats. Stir in raisins and oat cereal.
- Drop dough by scant 1/4 cupfuls about 3-inches apart onto an ungreased cookie sheet. Flatten slightly. Bake for 10-12 minutes or until edges are lightly browned. Cool on cookie sheet for 5 minutes. Transfer to a wire rack and let cool completely. Store cookies in a tightly covered container for up to 5 days or freeze for up to 3 months.
PEANUT BUTTER OATMEAL BREAKFAST COOKIES
I changed up a spicy breakfast cookie recipe I had to create these. They contain flax, oatmeal and peanut butter for a delicious and filling start to the day. Plus the kids think it is so much fun to get to have cookies for breakfast! Great served with some fresh fruit.
Provided by TexasToast R
Categories Drop Cookies
Time 20m
Yield 21 cookies, 7 serving(s)
Number Of Ingredients 12
Steps:
- Mix dry ingredients through oatmeal, stirring with a wire whisk to combine well.
- In a separate bowl, beat egg, brown sugar, vanilla and peanut butter and oil until combined.
- Combine dry and wet ingredients mixing well. Dough will be stiff.
- Place on lightly greased baking sheets (or parchment paper), flatten slightly and bake for 8-10 minutes at 350 degrees (don't over bake--they taste better slightly chewy).
- Enjoy!
Nutrition Facts : Calories 398.7, Fat 16.7, SaturatedFat 4, Cholesterol 29.1, Sodium 159.8, Carbohydrate 54.2, Fiber 5.2, Sugar 23, Protein 9.9
PEANUT BUTTER OAT BRAN COOKIES
This recipe was on a box of "Hodgson Mill Oat Bran Cereal". What wonderful cookies! Chewy, filling, high fiber...and oat to boot. Lower cholesterol here we come. I also used 1/4 cup applesauce for 1/4 cup margarine to lower fat. They were super easy to mix and are sturdy enough to travel well (I mailed some to an avid fan!). Hope you enjoy.
Provided by 1TexasLizard
Categories Dessert
Time 27m
Yield 36-42 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Mix melted margarine with sugars.
- Add egg (or whites); mix well.
- Stir in peanut butter and vanilla; beat until smooth.
- Add remaining dry ingredients; mix well.
- Drop by teaspoons onto ungreased cookie sheet.
- Bake 10-12 minutes or until golden brown.
Nutrition Facts : Calories 79.2, Fat 3.5, SaturatedFat 0.7, Cholesterol 5.2, Sodium 50.6, Carbohydrate 11.8, Fiber 0.9, Sugar 6.2, Protein 2.1
DOUBLE-PEANUT COOKIES
For those who just can't get enough peanuts, this cookie is for you!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Beat peanut butter, sugars, butter and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and baking soda. Stir in peanuts (dough will be stiff).
- Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 100, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 60 mg
DOUBLE PEANUT BUTTER COOKIES
If you like peanut butter cookies you'll LOVE these. The original recipe says it'll make 1 1/2 to 2 dozen but I double it all up and still don't get that many.
Provided by that_biLL_guy
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- In a mixer bowl cream butter, peanut butter, granulated sugar, and brown sugar together thoroughly.
- Stir together the flour, baking soda, and 1/4 teaspoon salt. Add to creamed mixture; beat well. Beat in orange juice.
- Shape dough into a roll 2 inches in diameter and 7 inches long. Wrap in clear plastic wrap. Chill at least 1 hour. Reshape into a round log if necessary.
- Slice cookies 1/8 to 1/4 inch thick. Place half the slices 2 inches apart on ungreased cookie sheet. Spread center of each cookie with about 1 teaspoon peanut butter. Cover with remaining slices. Seal edge with fork.
- Bake in 350 degree oven for 12 to 15 minute Cool slightly; remove form cookie sheet and cool on rack. About 1 dozen cookies.
Nutrition Facts : Calories 234.1, Fat 13.2, SaturatedFat 6, Cholesterol 20.3, Sodium 159, Carbohydrate 25.9, Fiber 1.1, Sugar 12.8, Protein 4.4
HEALTHY PEANUT BUTTER BANANA OATMEAL COOKIES
Tasty little cookies with no added fat or sugar - these are so guilt-free, they can be eaten for breakfast. Adapted from theskinnyfork.com's Healthy Peanut Butter Oatmeal Cookies.
Provided by MariaMiller
Categories Drop Cookies
Time 20m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Mash bananas with a fork and mix in peanut butter, apple sauce, vanilla, salt, and cinnamon.
- Stir in oats and coconut.
- Drop by tablespoon onto a non stick cookie sheet (lined with parchment paper or sprayed with non-stick spray). I use a small cookie scooper.
- Flatten a bit to shape the cookie (they don't rise or spread at all when baking).
- Bake for 12-15 minutes, rotating the pan halfway through.
- Allow to cool, and enjoy!
ROLLED OATS AND PEANUT BUTTER COOKIES
Make and share this Rolled Oats and Peanut Butter Cookies recipe from Food.com.
Provided by internetnut
Categories Drop Cookies
Time 23m
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Blend butter and sugar together. Add peanut butter and brown sugar. Beat until mixture is throughly combined. Scrape sides of bowl.
- Add egg whites and vanilla. Beat until combined.
- Add flour and baking soda and mix well.
- Stir in rolled oats.
- Drop dough 2 inches apart on an ungreased cookie sheet and bake for 8-10 minutes.
Nutrition Facts : Calories 80.9, Fat 4.5, SaturatedFat 2, Cholesterol 6.8, Sodium 56.1, Carbohydrate 8.7, Fiber 0.5, Sugar 4.2, Protein 1.8
APPLE PEANUT BUTTER BREAKFAST COOKIES
This is a get up and go in the morning cookie filled with good for you stuff when you don't have time to sit down. Also good for the little ones snack after school if peanuts are not a problem.
Provided by TishT
Categories Drop Cookies
Time 1h20m
Yield 5 dozen
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Place sheets of foil on countertop for cooling cookies.
- Combine shortening, Peanut Butter and sugars in large bowl.
- Beat at medium speed with electric mixer until blended.
- Beat in eggs.
- Combine flour, baking powder, baking soda and cinnamon.
- Add gradually to creamed mixture at low speed.
- Beat until blended.
- Stir in oats, raisins, apple, carrot and coconut.
- Drop by measuring tablespoonfuls onto ungreased baking sheet.
- Bake for 9 to 11 minutes or until just brown around edges.
- Do not overbake.
- Cool 2 minutes on baking sheet.
- Remove cookies to foil to cool completely.
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DOUBLE OAT BREAKFAST COOKIES - BETTER HOMES & GARDENS
From bhg.com
4.2/5 (26)Total Time 40 minsServings 24Calories 397 per serving
- Preheat oven to 375 degrees F. In large mixing bowl beat butter and peanut butter with electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping sides of bowl. Beat in water, egg, and vanilla until combined. Beat in flour until combined. Beat in as much of the rolled oats as you can with mixer. Stir in any remaining rolled oats. Stir in raisins and oat cereal.
- Drop dough by scant 1/4 cupfuls about 3 inches apart onto an ungreased cookie sheet. Flatten slightly. Bake for 10 to 12 minutes or until edges are lightly browned. Cool on cookie sheet for 5 minutes. Transfer to a wire rack and let cool completely. Store cookies in tightly covered container for up to 5 days or freeze for up to 3 months. Makes 24 (2-cookie) servings.
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