Peanut Butter Oaties Food

CHOCOLATE OATIES

Steps:

• Measure the peanut butter, oats, vanilla, salt and chopped nuts into a large mixing bowl. Set aside.
• In a medium saucepan, place sugar, cocoa, butter, and evaporated milk. Cook on medium heat, stirring often, until mixture comes to a boil. Boil ingredients for 1 minute. Immediately remove sauce from heat and pour over peanut butter/oat mixture in mixing bowl. Stir well, to fully melt peanut butter and combine all ingredients.
• Place a piece of wax or parchment paper on a 9x13 baking sheet. Drop batter by rounded spoonfuls onto paper (Use 2 spoons... one to scoop, and the back of the other to scoop/drop cookies onto paper). See NOTES section for tip.
• Place baking sheet (uncovered) into refrigerator, and refrigerate for an hour so they can set up. Enjoy! Store chocolate oaties in a covered container in refrigerator.

PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees. Grease a baking sheet. In a large bowl, cream together sugar and butter. Beat in egg to mixture. Mix in peanut butter and vanilla until smooth and creamy. Stir in salt, baking soda and flour until well combined. Roll dough into 1 inch balls and then roll in sugar. Place on baking sheet and flatten with fork. Bake for 12-15 minutes.

PEANUT BUTTER-CHOCOLATE NO-BAKE COOKIES

Steps:

• Line a baking sheet with wax paper or parchment.
• Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
• Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.

OAT BISCUITS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a baking tray with baking parchment.
• Sift the flour into a bowl. Mix in the baking powder, porridge oats and sugar.
• Melt the butter, syrup and milk in a small saucepan or in the microwave and stir.
• Add to the dry ingredients. Mix until the liquid covers all the oat mixture and until well combined.
• Spoon onto a baking tray and shape into rounds, leaving space between each biscuit as they will spread whilst cooking.
• Bake for 10-15 mins, or until golden brown. Leave to cool for 5 mins before removing from tray.

PEANUT BUTTER OATIES

Steps:

• In a large mixing bowl, cream butter, peanut butter, brown sugar, and granulated sugar.
• Blend in egg and vanilla.
• In another bowl, combine the rolled oats, flour, and baking powder.
• Blend into creamed mixture thoroughly.
• Do not add chocolate chips at this time.
• Drop by spoon onto ungreased cookie sheet.
• Bake at 350 degrees for 10-11 minutes or just until edges are golden brown.
• Cool on cookie sheet, then transfer unto cooling rack.
• Put the chocolate chips in a glass bowl.
• Melt in microwave by reducing the microwave heat 50% and melting for 30 seconds at a time, stirring after each interval.
• (Alternatively, melt the chocolate over low heat in a small pan on stovetop.) Take care not to scorch the chocolate!
• Spoon melted chocolate onto cooled cookies, or dip cookies in chocolate and place on waxed paper.

PEANUT BUTTER OVERNIGHT OATS

Steps:

• In the bottom of a pint glass jar with a lid, whisk together the milk and yogurt until well combined.
• Stir in the peanut butter, honey and oats.
• Cover and refrigerate overnight.
• Top with banana slices, chocolate chips and chopped peanuts before serving.

BREAKFAST OATIES

Steps:

• Heat oven to 350ºF. In large bowl, beat brown sugar and spread with electric mixer until creamy. Add egg and vanilla; beat well. Add bananas; beat well. Add combined flours, pumpkin pie spice, baking soda and salt; mix until blended. Add oats and, if desired, banana chips; mix until blended.
• Drop dough by heaping measuring tablespoonfuls 2 inches apart onto ungreased cookie sheets. With narrow metal spatula, spread into 2-1/2 inch circles.
• Bake 10 to 12 minutes or until edges are lightly browned. Remove to wire rack. Cool completely. Store tightly covered.
• To assemble, spread 2 teaspoons peanut butter on flat side of one cookie. Press second cookie over peanut butter.