OATMEAL PEANUT BUTTER AND CHOCOLATE CHIP COOKIES
If you can't decide what kind of cookie to make, this cookie has it all. The oats, peanut butter and chocolate chips are a chewy and flavorful combination.
Provided by Anna Lombard
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 18
Number Of Ingredients 11
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.
Nutrition Facts : Calories 288.9 calories, Carbohydrate 38.5 g, Cholesterol 41 mg, Fat 14.1 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 7.3 g, Sodium 124.1 mg, Sugar 23.1 g
PEANUT BUTTER OATMEAL CHOCOLATE CHIP COOKIES
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl with an electric handheld mixer or in the bowl of a stand mixer, cream together the butter, peanut butter, brown sugar and granulated sugar. Add the vanilla and eggs and mix until the batter is light in color, 2-3 minutes. Stir in the flour, oatmeal, baking soda and salt. When it is mostly combined but there are still a few dry spots, add the chocolate chips and mix until well combined.
- Scoop out tablespoon-sized balls of dough onto a lined baking sheet (with parchment, silpat or coated with cooking spray), spacing the cookies 1-2 inches apart. Bake for 10-12 minutes until very lightly browned and still soft in the center. Remove the cookies to a cooling rack to cool completely.
Nutrition Facts : ServingSize 1 Cookie, Calories 228 kcal, Carbohydrate 25 g, Protein 4 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 24 mg, Sodium 210 mg, Fiber 2 g, Sugar 16 g
MEL'S OATMEAL, PB, CHOCOLATE CHIP COOKIES
This recipe is a bit different than the others posted basically just in the amount of oats and that this does not use chopped peanuts. This has been an old standby for my family from the time I was a kid.
Provided by HokiesMom
Categories Drop Cookies
Time 27m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 12
Steps:
- Cream together the butter, peanut butter, brown sugar and granulated sugar.
- Add egg and beat together well.
- Sift flour, baking soda, salt and cream of tartar together.
- Add flour mixture to creamed mixture and mix well.
- Fold in oatmeal and chocolate chips.
- Form dough into balls and place on baking sheet. Flatten with fork in a criss cross pattern.
- Bake at 350F for 10-12 minutes.
- Let cool in pan for 5 minutes before removing to wire rack to cool completely.
Nutrition Facts : Calories 79.9, Fat 4.3, SaturatedFat 2, Cholesterol 9.5, Sodium 54, Carbohydrate 9.7, Fiber 0.6, Sugar 6, Protein 1.5
PB OATMEAL-CHOCOLATE CHIP COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield about 24 cookies
Number Of Ingredients 11
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread the oats on a baking sheet and bake on the top rack, stirring occasionally, until lightly browned and toasted, 8 to 10 minutes; let cool completely.
- Whisk the flour, baking soda and salt in a small bowl. Beat the butter, brown sugar and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the peanut butter until smooth, then beat in the eggs and vanilla. Reduce the mixer speed to low and beat in the flour mixture until incorporated. Stir in the oats and 1 1/2 cups chocolate chips with a rubber spatula until combined.
- Line 2 baking sheets with parchment paper. Drop mounds of dough (about 2 tablespoons each) about 1 1/2 inches apart onto the prepared baking sheets. Flatten to about 1/2 inch thick with your fingers. Bake, switching the pans halfway through, until the edges of the cookies are set but the centers are still soft, about 18 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
- Put the remaining 1/2 cup chocolate chips in a microwave-save bowl. Microwave in 30-second intervals, stirring, until smooth. Drizzle on the cookies. Let set, 15 minutes.
ERIN'S PB, CHOCOLATE CHIP AND OATMEAL COOKIES
Make and share this Erin's PB, Chocolate Chip and Oatmeal Cookies recipe from Food.com.
Provided by Miss Erin C.
Categories Drop Cookies
Time 26m
Yield 3-4 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Mix dry ingredients in a small bowl.
- In a large bowl, cream shortning and sugars on medium speed.
- Beat in the eggs and vanilla.
- Add flour mixture until well blended.
- Add chocolate chips.
- Drop rounded spoonfuls on a cookie sheet.
- Bake 11-13 minutes, or until golden.
Nutrition Facts : Calories 2358.5, Fat 135.6, SaturatedFat 37.6, Cholesterol 141, Sodium 1213.7, Carbohydrate 266.7, Fiber 15.2, Sugar 176.8, Protein 42.1
OATMEAL PEANUT BUTTER CHOCOLATE CHIP COOKIES
These cookies have just the perfect texture. If you are in a hurry they are still good just adding in the 1 cup oats in without grinding them. If you are adding in chopped nuts then reduce the chocolate chips slightly. This cookie dough can be prepared, shaped and then frozen to bake later, the dough freezes well.
Provided by Kittencalrecipezazz
Categories Dessert
Time 30m
Yield 50 cookies
Number Of Ingredients 14
Steps:
- In a food processor PULSE 1 cup oats (1 cup only) 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 softened butter and both sugars until light and fluffy (about 3-4 minutes).
- Add in eggs, vanilla (or maple extract if using, can use both, 2 tsp maple and 1 tsp vanilla!) and peanut butter; beat until well combined (about 1-2 minutes).
- Beat in the flour mixture until combined.
- Add in chocolate chips, grated chocolate and nuts (if using) mix well to combine.
- Set oven to 325°, and set oven rack to second-lowest position.
- Form the dough into rounded balls and place on a light-greased cookie/baking sheet about 2-inches apart on the sheet.
- Bake cookies for about 12-15 minutes or until just pale-golden.
- Cool cookies on baking sheet for 5 minutes and then transfer to racks to cool completely.
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THIN AND CRISPY OATMEAL COOKIES | MEL'S KITCHEN CAFE
From melskitchencafe.com
Category CookiesCalories 154 per serving
- Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line large, rimmed baking sheets with parchment paper and set aside.
- In a large bowl (of a stand mixer or with a handheld electric mixer), beat the butter, granulated sugar and brown sugar together until just combined, about 20 seconds. Increase the mixer speed to medium and continue to beat until light and fluffy, about 1 minute longer. Scrape down the sides of the bowl with a rubber spatula. Add the egg and vanilla and beat on medium-low until well mixed, about 30 seconds. Scrape down the sides of the bowl again. Add the flour mixture and mix until barely incorporated, 10-20 seconds. It's ok if there are a few dry spots. Gradually add the oats and mix until well-combined, about 30 seconds to 1 minutes. If needed, give the dough a final stir with a wooden spoon to ensure that no flour pockets remain and that the ingredients are evenly distributed.
- Scoop out about 2 tablespoon-sized mounds of dough and roll them to form balls. Place the cookies about 2 1/2-inches apart on the baking sheet(s) - about 8 cookies per sheet. They will spread quite a bit. Lightly press each cookie to about 3/4-inch thickness (I found after baking one sheet of these that I didn't need to press them at all so use your best cookie judgment).
OATMEAL CHOCOLATE CHIP COOKIES RECIPE | MEL'S KITCHEN CAFE
From melskitchencafe.com
Ratings 391Calories 173 per servingCategory Cookies
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper, silicone liners or lightly grease with cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, cream together the butter and sugars until light and fluffy, 1-2 minutes. Add eggs and vanilla and beat until creamy and well-combined, 1-2 minutes. Add baking soda, baking powder, salt and mix well. Add flour, oatmeal and chocolate chips. Mix until no dry streaks remain (don't go crazy; just mix until evenly combined).
- Scoop the cookies into balls (about 2 tablespoons each) and place a couple inches apart on the baking sheets.
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