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.
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.
PEANUT BUTTER-CHOCOLATE CHIP OATMEAL COOKIES
This crunchy chocolate-chip cookie is enhanced by rolled oats, salted peanuts and natural peanut butter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 6 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Stir together oats, flour, baking soda, baking powder, and salt in a medium bowl; set aside.
- Put sugars, butter, and peanut butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.
- Reduce speed to low. Add oat mixture, and mix until just combined. Mix in peanuts and chocolate chips.
- Using a 1 1/2-tablespoon ice cream scoop, drop balls of dough 2 inches apart on baking sheets lined with parchment paper.
- Bake cookies, rotating sheets halfway through, until golden brown and just set, 13 to 15 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely.
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
JOSE'S OATMEAL PEANUT BUTTER CHOCOLATE CHIP COOKIES
A quick and easy Oatmeal Peanut Butter Chocolate Chip Cookie recipe
Provided by Dr. José A. Bowen
Categories Chocolate Dairy Dessert Bake Super Bowl Spring Gourmet Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher
Yield Makes about 60 cookies
Number Of Ingredients 13
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 OATMEAL COOKIES
These peanut butter oatmeal cookies are made with oats and homemade oat flour making them naturally gluten-free. They're also sweetened naturally with banana and maple syrup for a sweet treat you can feel good about.
Provided by Deryn
Categories Dessert
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 F and line a baking tray with parchment paper or give it a light coating of non-stick cooking spray.
- To make the oat flour, add the 1.25 cups rolled oats to a blender or food processor and blend into a fine flour. Leave aside in the blender until you're ready to use.
- Add the banana to a mixing bowl and use a fork or immersion blender to mash into a paste.
- Add the peanut butter, almond milk and maple syrup and mix until smooth.
- Add the rest of the ingredients and mix into a thick, sticky dough.
- Create 12 cookies shapes and place them on the baking tray. Keep in mind they won't change shape or spread during baking so you press each cookie down a little and shape beforehand.
- Bake for 16 minutes then let cool on the pan for 5 minutes before transferring to a cooling rack to let cool completely.
Nutrition Facts : ServingSize 1 cookie, Calories 212 calories, Fat 8 g, Carbohydrate 30 g, Protein 7 g
NO-BAKE CHOCOLATE PEANUT BUTTER OATMEAL COOKIES
I found this recipe on a library bookmark (believe it or not) and decided to try it out--the result was delicious! If you love the words chocolatey, peanut buttery, sweet and addictive, you'll love these cookies.
Provided by behindblueyes2
Categories Drop Cookies
Time 20m
Yield 28-30 serving(s)
Number Of Ingredients 8
Steps:
- combine butter, sugar, cocoa, salt, milk, and vanilla in a saucepan and cook for 5 minutes.
- stir in peanut butter.
- remove from heat and add quick oats; mix well.
- drop from a teaspoon onto wax paper; let cool.
Nutrition Facts : Calories 153.3, Fat 6.5, SaturatedFat 2.6, Cholesterol 9.3, Sodium 59.7, Carbohydrate 22.2, Fiber 1.5, Sugar 14.8, Protein 2.7
PEANUT BUTTER OATMEAL CHOCOLATE CHIP COOKIES
This is adapted from a King Arthur Flour recipe. After not having any cookies for awhile because I was avoiding flour for the South Beach Diet...I thought I was in heaven with these! Peanut Butter, Oatmeal AND chocolate chips...YUMMY! My husband took most of them to work and his co-workers devoured them in 10 minutes...and they all wanted the recipe. It's very important to follow the baking instructions and not to overbake them or they'll be hard and not so good. The original recipe calls for 2 cups of chocolate chips...I only used one and had a hard time keeping them together...so I think 1/2-3/4 cup should be better. If you choose to use regular brown sugar double it because you use half the amount of Splenda Brown Sugar because it's twice as sweet. ENJOY!
Provided by Engrossed
Categories Drop Cookies
Time 28m
Yield 38 serving(s)
Number Of Ingredients 10
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.
PEANUT BUTTER OATMEAL-CHIP COOKIES
These chocolate peanut butter oatmeal cookies are my husband's favorite, my classes' favorite, my colleagues' favorite and frankly my favorite, too. They're just plain yummy! This recipe also makes about 11 dozen...bake sale, here we come. -Dana Chew, Okemah, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 11 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Cream butter, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. In a separate bowl, whisk flour, salt, baking soda and baking powder; gradually beat into creamed mixture., Stir in chips and oats. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 9-12 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts : Calories 109 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 93mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
THE BEST OATMEAL PEANUT BUTTER CHOCOLATE CHIP COOKIES
Peanut Butter Oatmeal Chocolate Chip Cookies that are perfectly chewy, loaded with oats, peanut butter and chocolate chips! No chilling required.
Provided by Ashley Fehr
Categories Dessert
Time 24m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 158 kcal, Carbohydrate 21 g, Protein 2 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 18 mg, Sodium 112 mg, Sugar 13 g, ServingSize 1 serving
PEANUT BUTTER OATMEAL COOKIES
Peanut butter oatmeal cookies made with just 10 ingredients and one bowl. These cookies are healthier than most -- gluten-free, made without butter or oil and only about 100 calories per cookie!
Provided by Brittany Mullins
Categories Dessert
Time 20m
Number Of Ingredients 10
Steps:
- Preheat oven: Preheat oven to 375°F.
- Mix ingredients: In a large bowl stir together peanut butter, coconut sugar and egg. Add vanilla, oats, oat flour, baking soda and salt. Stir to combine and then gently stir in chocolate chips and shredded coconut. Refrigerate dough for 5-10 minutes.
- Form cookies: Using a tablespoon, make heaping 1-inch dough balls and place on parchment lined baking sheet. Press each cookie down lightly before baking.
- Bake: Bake for 10 minutes, until edges are lightly browned.
- Let cool: Remove and let cool on baking sheet for 4-5 minutes, then cool on a wire rack.
Nutrition Facts : ServingSize 1, Calories 102 kcal, Sugar 7 g, Fat 6 g, Carbohydrate 10 g, Fiber 1 g, Protein 3 g
OATMEAL PEANUT BUTTER CHOCOLATE CHIP COOKIES
Everything but the kitchen sink! From Sunset May 2008. Directions are also included for turning these into Ice Cream Sandwiches.
Provided by cookiedog
Categories Dessert
Time 25m
Yield 5 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a medium bowl with a hand or stand mixer on medium speed, cream butter and sugars until smooth. Add peanut butter and mix until combined; then add eggs and vanilla, scraping down sides of bowl as needed.
- In another medium bowl, whisk together oats, flour, and baking soda. Add to butter mixture and mix on low until well incorporated. Stir in chocolate chips with a wooden spoon.
- Drop dough by rounded tablespoons 1 inches apart onto ungreased baking sheets. (I used a cookie scoop and found I needed to use a fork to press the tops of the cookies down a bit as they do not spread out much) Bake 10 to 12 minutes (In my oven 14 minutes), switching position of pans halfway through baking, or until lightly browned but still soft in the center. Transfer cookies to racks to cool. (I found it helped to leave cookies on the sheet for a minute before removing them to racks to cool).
- The Twist: Ice Cream Sandwiches. Turn these great cookies into superb ice cream sandwiches: Soften the ice cream of your choice, 10 minutes. Spread 1/4 cup onto flat side of 1 cookie and top with another cookie, flat side down, pressing lightly. Chill sandwiches in freezer about 10 minutes, just long enough to chill ice cream but not enough to harden cookies. Eat immediately.
Nutrition Facts : Calories 1594.4, Fat 87.9, SaturatedFat 41.8, Cholesterol 182.2, Sodium 805.7, Carbohydrate 186.1, Fiber 12, Sugar 105.6, Protein 30.4
THE BEST PEANUT BUTTER OATMEAL CHOCOLATE CHIP COOKIES!
I got this recipe off the net about a year ago and it is a favorite in this house! They are always gone within a day or two, they are just fabulous!
Provided by Amp6891
Categories Dessert
Time 31m
Yield 24 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 295.2, Fat 17, SaturatedFat 4.7, Cholesterol 15.5, Sodium 151, Carbohydrate 33.5, Fiber 1.9, Sugar 22.1, Protein 5.1
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