Pbj Oatmeal Cookies Food

PB & J HEALTHY OATMEAL COOKIES

Steps:

• Preheat oven to 350°F. Spray a non-stick cookie sheet with cooking spray or use a Silpat.
• Combine the mashed bananas and peanut butter in a medium bowl.
• Add the oats and mix until thoroughly combined.
• Place batter by tablespoons (little more than level) on the cookie sheet, making an indent with the back of the measuring spoon. Repeat until you have 16 cookies.
• Bake 15 minutes or until golden. Remove from oven and top each with 1/4 teaspoon jelly.

PB&J OATMEAL BREAKFAST COOKIES

Steps:

• Position the racks in the upper and lower third of the oven. Preheat the oven to 375 degrees F. Line two large baking sheets with parchment paper.
• Combine the oats, peanuts, strawberries, pepitas, flour, baking soda and salt in a medium bowl and mix well. In a stand mixer fitted with the paddle attachment, beat the peanut butter with the sugar until smooth. Beat in the eggs one at a time. Beat in the vanilla.
• With the machine on low speed, gradually add the dry ingredients and mix until incorporated. Turn the machine off and add the strawberry preserves all at once. Mix on low speed just until the preserves are swirled into the dough, about 5 seconds; do not over mix.
• Scoop the dough onto the prepared baking sheets with a 3-tablespoon cookie scoop, making 20 cookies and leaving 2 inches between each. Press down on the cookies with a fork to flatten them slightly.
• Bake until the cookies are slightly risen and very lightly browned on the edges, 13 to 15 minutes; rotate the baking sheets halfway through baking. Let cool before serving.

PB & J OATMEAL

Steps:

• In a medium saucepan, bring water to a boil and then stir in all ingredients but the jelly/preserves.
• Cook about 1 minute or quick oats or 4-5 minutes for old fashioned oats, stirring ocassionally.
• Swirl jelly or preserves into the oatmeal or just dollop on top.

PB&J OATMEAL THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350° F.
• In a large bowl, combine the flour, baking soda, salt, and oats.
• In a large bowl or stand mixer fitted with the paddle attachment, beat the butter and honey for 1 minute on medium speed.
• Add the egg, vanilla, and peanut butter and beat 1 minute more, or until smooth.
• Slowly add the dry ingredients to the wet, mixing to incorporate as you go.
• Drop the cookie dough 1 tablespoon at a time onto baking sheets lined with parchment or a silicone baking mat and use your thumb or index finger to make an indentation in the center of each cookie.
• Fill each indentation with about 1/2 teaspoon of jam, jelly, or preserves. Bake for 10 to 12 minutes, until firm. Cool on wire racks and serve. The cookies will keep in a covered container on the counter for up to 2 days or in the fridge for up to 1 week.

PB&J ENERGY OAT BARS

Steps:

• Preheat oven to 350°F.
• Spray a 13x9-inch pan with nonstick cooking spray.
• Place oats, flour, walnuts, cinnamon, baking powder and salt in a bowl and whisk to blend.
• Melt butter in a large microwave-safe bowl then whisk in peanut butter and brown sugar until well-blended.
• Whisk in egg and vanilla then stir in dry ingredients using a large spatula.
• Spread half the batter evenly over the bottom of the pan then spread the fruit spread evenly over the oat base.
• Top with an even layer of remaining oat batter.
• Bake for 25 minutes or until just beginning to turn golden.
• A toothpick inserted will come out with a few moist crumbs clinging, and the sides will begin to separate from the pan.
• Cool completely on a rack before cutting into 24 pieces.
• Store at room temperature for up to four days.