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 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 OAT CHOCOLATE CHIP COOKIES
There are many versions of this recipe, but this the best! 8) Very rich and perfect for the chocolate and peanut butter lovers out there! 8)
Provided by OceanIvy
Categories Drop Cookies
Time 22m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°.
- Beat peanut butter, butters and sugar until fluffy.
- Beat in egg, milk and vanilla extract.
- Combine flour, baking soda and salt; add to mixture and blend well.
- Stir in the oats and chocolate chips.
- Drop by rounded tablespoonfuls onto ungreased cookie sheet.
- Bake 10-15 minutes.
Nutrition Facts : Calories 1057.2, Fat 53.8, SaturatedFat 26, Cholesterol 87.5, Sodium 892.6, Carbohydrate 136.1, Fiber 9.8, Sugar 77.3, Protein 20.4
CHOCOLATE CHIP PEANUT BUTTER OAT COOKIES
I got this recipe from the inside lid of a metal box that had pictures of Walt Disney World and Beauty and the Beast and 2 12 oz. packages of Nestles chocolate chips inside more than 5 years ago. When I first saw the recipe, I wasn't sure I would like it as it has oatmeal in it. Well my daughter made them when I wasn't home and I was so glad she did because they were soooo delicious, rich, and yummy. I am posting this to share and for safe keeping.
Provided by Lois4533
Categories Drop Cookies
Time 45m
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 F.
- Combine flour and baking soda in a bowl.
- Beat butter, peanut butter, sugars, and vanilla in a large mixing bowl until creamy.
- Beat in eggs; beat in flour mixture.
- Stir in oats and chocolate chips.
- Drop by mounded tablespoons onto a ungreased cookie sheet about 3 inches apart then bake for 10 to 15 mins.
- or until they are light brown.
- Let stand on cookie sheets 3 minutes then remove to wire racks to cool.
Nutrition Facts : Calories 221.2, Fat 12, SaturatedFat 5.8, Cholesterol 25.3, Sodium 129.2, Carbohydrate 27, Fiber 1.4, Sugar 17.3, Protein 3.9
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.
CHEWY PB CHOCOLATE CHIP OATMEAL COOKIES
Make and share this Chewy PB Chocolate Chip Oatmeal Cookies recipe from Food.com.
Provided by nsomniak6
Categories Drop Cookies
Time 22m
Yield 24 cookies, 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1141.4, Fat 67, SaturatedFat 33.6, Cholesterol 107.5, Sodium 844.4, Carbohydrate 134.7, Fiber 8.8, Sugar 92.5, Protein 18.1
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 COOKIES
I love these rich, very sweet, addictive cookies. I adapted this recipe from one I found and loved on allrecipes.com. I have altered it somewhat to suit my tastes and my preferred baking techniques but this is based on the recipe known there as Aunt Cora's World's Best Cookies. Cook time is per batch, cooking one sheet at a time.
Provided by HeatherFeather
Categories Drop Cookies
Time 30m
Yield 36-48 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F.
- Have ready at least 2 baking sheets lined with parchment paper.
- Cream butter until smooth.
- Add peanut butter and both sugars and beat until combined well.
- Add egg and beat well.
- Stir in flour and baking soda gradually until well combined.
- Stir in chocolate chips by hand.
- Using a meatball scooper or a spoon, scoop out small portions of dough and drop onto parchment lined cookie sheets, leaving 2" gap between each cookie.
- Bake for about 15 minutes or until cookies are just firm around the edges- don't overbake- if you wait until they are brown on top, they will be too hard.
- Slide parchment sheet, cookies and all, carefully off pan and onto your counter, set a new piece of parchment paper onto your baking sheet and repeat until all dough is baked.
- Meanwhile, as the next batch bakes, remove baked cookies from the parchment and let cool completely on wire racks.
- Wipe off the crumbs from the old sheet of parchment and you can reuse it for your next batch.
- These will keep about 3 days stored in a cookie tin (for crisp cookies) or an airtight plastic container (for softer cookies).
Nutrition Facts : Calories 206.1, Fat 11.9, SaturatedFat 5.8, Cholesterol 23.9, Sodium 75.4, Carbohydrate 24.2, Fiber 1.2, Sugar 17.2, Protein 3.3
OAT-RAGEOUS CHOCOLATE CHIP COOKIES
My aunt gave me this recipe, and my family thinks these cookies are delicious. We enjoy all different kinds of cookies, and with this recipe, we can combine three of our favorite kinds-oatmeal, peanut butter and chocolate chip-in one! -Jaymie Noble, Kalamazoo, Michigan
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, cream butter, peanut butter and sugars; beat in egg and vanilla. Combine flour, oats, baking soda and salt. Add to the creamed mixture and mix well. Stir in chocolate chips. Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned.
Nutrition Facts : Calories 207 calories, Fat 12g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 194mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
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