Oatmeal Peanut Butter Chocolate Chip Cookies Food

CHEWY PB CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat oven to 350°.
• Cream butter and sugars together. Add peanut butter, egg, and vanilla. And mix well.
• In another bowl mix dry ingredients together and add to butter mixture.
• Add chips and mix well.
• Either drop onto pan or roll into small balls.
• Bake for about 10-12 minutes.
• Cool for 5 minutes on sheet.

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.

PEANUT BUTTER CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat the oven to 350F and line a baking sheet with parchment paper
• In a large mixing bowl whisk together egg, maple syrup, vanilla extract, and peanut butter
• Add quick oats, baking soda, and salt to the bowl and fold in gently with a spatula
• Allow the batter to sit for about 10 minutes then add chocolate chips to the batter and fold in with a spatula
• Scoop about 1.5 tbsp of batter onto a baking sheet for each cookie until you have 12 cookies
• Sprinkle each cookie with flakey sea salt
• Place baking sheet in the oven and bake at 350F for 18 minutes
• Allow the cookies to cool on the tray for 5 mintues and then transfer to a cooling rack
• Enjoy once fully cooled!

OATMEAL PEANUT BUTTER CHOCOLATE CHIP COOKIES

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.

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.

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.

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.

PEANUT BUTTER OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F.
• Lightly grease 2 baking sheets or line with parchment paper.
• Cream the peanut butter, butter, sugar, vanilla, salt and baking soda in a medium bowl.
• Beat in the eggs, scraping the bowl once they're incorporated, then ground oats, old fashioned rolled oats and chocolate chips.
• Drop the dough by tablespoonfuls onto the prepared baking sheets. (They don't spread much.).
• Bake the cookies, reversing the pans midway through (top to bottom, bottom to top), until they're barely set and just beginning to brown around the edges, 11-13 minutes.
• Remove the cookies from the oven and let them cool completely on the pans.

OATMEAL PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Beat butter and peanut butter at medium speed with an electric mixer until fluffy; gradually add sugar and brown sugar, beating well.
• Add eggs and vanilla; mixing well.
• Combine oats and baking soda; add to butter mixture, mixing well.
• Stir in morsels; drop by tablespoonfuls onto ungreased cookie sheets.
• Bake at 350° degrees for 9-10 minutes.
• Cool on cookie sheets 5 minutes; remove to wire racks to cool completely.