PEANUT BUTTER OATMEAL
Steps:
- In a small saucepan, bring water and salt to a boil. Stir in oats; cook 5 minutes over medium heat, stirring occasionally. Transfer oatmeal to 2 bowls; in each bowl, stir half each peanut butter, honey, flaxseed, cinnamon and, if desired, apple. Serve immediately.
Nutrition Facts : Calories 323 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 226mg sodium, Carbohydrate 49g carbohydrate (19g sugars, Fiber 6g fiber), Protein 11g protein.
OATMEAL PEANUT BUTTER CHOCOLATE CHUNK COOKIES
This recipe is so simple that it takes mere minutes to throw together and bake. Even better? You'll only need one bowl and a spoon to mix it with (I didn't even pull out the mixer for this one)!
Provided by Alejandra Ramos
Categories dessert
Time 50m
Yield Makes about 24 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Line two rimmed baking sheets with parchment paper or silicone mats.
- Combine the oats, sugar, peanut butter, cinnamon, salt and baking powder in a large bowl and stir well until combined. Beat in the whisked eggs and melted butter and stir until the dough is evenly mixed. Fold in the chocolate chunks.
- Drop 2 tablespoon-size mounds of dough about 2 inches apart on the baking sheets. Use a damp finger to flatten each mound slightly. Bake until golden on top, 12 to 15 minutes.
- Transfer the cookies to a cooling rack and let cool completely.
PEANUT BUTTER AND OATMEAL BIGGIES
came from a Midwest Living magazine recently..I am a big fan of huge cookies...I imagine you could use chocolate chips instead of raisins if you like..or any kind of chips..or why not both?!
Provided by grandma2969
Categories Drop Cookies
Time 35m
Yield 12 cookies
Number Of Ingredients 11
Steps:
- grease cookie sheets --
- in a large mixing bowl, combine peanut butter and butter -- mix 30 seconds at medium speed.
- add sugars and beat till fluffy --
- add egg and vanilla and beat well.
- beat in dry ingredients.with wooden spoon -- stir in oatmeal and raisins.
- drop dough by 1/4 cupfuls onto cookie sheet -- 3" apart --
- press into 4" circles --
- bake at 375* for 10 minutes.
- cool on wire rack.
Nutrition Facts : Calories 426.5, Fat 17.9, SaturatedFat 7, Cholesterol 55.6, Sodium 189.8, Carbohydrate 60.6, Fiber 3.6, Sugar 34.2, Protein 9.8
PEANUT BUTTER OATMEAL
Breakfast in a dash! This may sound strange but is really a yummy and warm way to start your day off right. Cinnamon has been shown to stimulate the brain! Great for kids heading off to school for the day or anyone who needs to focus or concentrate. Full of energizing goodness that breaks through the morning fog and fill your tummy with something that will keep you going until lunch. Enjoy!
Provided by Mamas Kitchen Hope
Categories Breakfast
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- In a microwaveable bowl, combine the oats and milk and microwave on high for 3 minutes.
- Stir in the peanut butter and cinnamon. Top with more milk if desired.
- Have a wonderful day!
Nutrition Facts : Calories 214.1, Fat 9.5, SaturatedFat 2, Cholesterol 2.5, Sodium 126.2, Carbohydrate 23.4, Fiber 3.4, Sugar 7.9, Protein 10.8
AWESOME PEANUT BUTTER OATMEAL COOKIES!!!
My search is over!! I have found the best! I have baked many cookies similar and these have the best flavor and texture. They are so addictive. Keeps you going back for more. I use extra crunchy peanut butter.
Provided by Seasoned Cook
Categories Dessert
Time 23m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- Mix softened butter with sugars and peanut butter. Add egg and vanilla. Blend in dry ingredients.
- Form into large balls and press down onto a greased cookie sheet.
- Bake in a 350 degree oven for 13 minutes.
- Note: If optional raisins are used, plump raisins by boiling in 1 cup water for 2 minutes.
Nutrition Facts : Calories 166, Fat 9.3, SaturatedFat 4.1, Cholesterol 18.7, Sodium 124.5, Carbohydrate 18.7, Fiber 1.1, Sugar 10.8, Protein 3.2
PEANUT BUTTER OATMEAL BIGGIES
Steps:
- 1. Lightly grease large cookie sheets; set aside.
- 2. In a large mixing bowl, beat the peanut butter and butter with an electric mixer for 30 seconds. Add the packed brown sugar, granulated sugar, baking powder, and baking soda. Beat on medium speed until mixture is fluffy.
- 3. Add the eggs and the vanilla; beat well. At low speed, beat in the flour. With a wooden spoon, stir in the rolled oats and the raisins or chocolate.
- 4. Using 1/4 cup dough for each cookie, drop the dough 3 inches apart on greased cookie sheets. Press the dough into 4-inch circles.
- 5. Bake the cookies in a 375 degree F oven for about 10 minutes or until the edges are golden. Let the cookies stand for 1 minute. Transfer the cookies to wire racks to cool.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
THE BEST PEANUT BUTTER-OATMEAL COOKIES
Make and share this The Best Peanut Butter-Oatmeal Cookies recipe from Food.com.
Provided by tamibic
Categories Dessert
Time 17m
Yield 24 cookies
Number Of Ingredients 10
Steps:
- In large bowl mix the butter, shortning, sugars and peanut butter.
- Add eggs one at a time.
- Blend flour, soda and salt then add to sugar mixture.
- Then add oats.
- Form into 1 1/2 inch balls (no need to press with fork like usual) These come out perfectly round Bake 350 degrees for 12 minutes.
Nutrition Facts : Calories 241.1, Fat 14.2, SaturatedFat 4.8, Cholesterol 25.7, Sodium 293.8, Carbohydrate 25.6, Fiber 1.2, Sugar 16.2, Protein 4.5
PEANUT BUTTER OATMEAL FUDGE
My favorite cookies are boiled cookies. So, when I wanted to come up with a treat that I could eat and feel kinda good about eating it, I came up with this. It's my boiled cookies with an attitude adjustment. Hope you enjoy this as much as I do!! Oh, and cooking time here is cooling time.
Provided by luvinmykids
Categories Breakfast
Time 50m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Place sugar, margarine and milk in large pan and bring to a boil over medium heat. Stir constantly for 2 minutes and promptly remove from heat.
- Stir in remaining ingredients and pour into 8x8" dish. Let set for 45 minutes or until set.
- Cut into bars and serve.
Nutrition Facts : Calories 293, Fat 13.2, SaturatedFat 2.6, Cholesterol 1.1, Sodium 126.5, Carbohydrate 39.7, Fiber 2.5, Sugar 26.4, Protein 6.2
QUICK AND EASY PEANUT BUTTER OATMEAL
After years of testing and trying many variations of my favorite breakfast, oatmeal, I have finally found something I can eat every single day and never, ever, get sick of!
Provided by Meg
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 10m
Yield 1
Number Of Ingredients 9
Steps:
- Place oats in microwave-safe container that can hold at least 4 cups. Stir in the flaxseed and salt. Whisk together the water and egg whites, pour over the oats and stir gently until just combined. Microwave on MEDIUM power for 4-6 minutes (depending on your microwave).
- Remove bowl from the microwave, and stir in the peanut butter, sugar, and cinnamon. If the oatmeal becomes to stiff, soften with a small amount of milk. Serve warm.
Nutrition Facts : Calories 188.2 calories, Carbohydrate 13.3 g, Fat 10.6 g, Fiber 3.3 g, Protein 12.4 g, SaturatedFat 1.9 g, Sodium 764.7 mg, Sugar 6.5 g
QUICK PEANUT BUTTER OATMEAL
Packed with whole grain and protein, this recipe makes a fast and hearty breakfast.
Provided by AkronJoya
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Combine oats and skim milk in a microwave-safe bowl. Microwave for 90 seconds. Stir in peanut butter and peanuts. Stir to combine. Sprinkle with brown sugar.
Nutrition Facts : Calories 378.1 calories, Carbohydrate 46 g, Cholesterol 3.7 mg, Fat 15.1 g, Fiber 5.7 g, Protein 17.6 g, SaturatedFat 2.8 g, Sodium 223.5 mg, Sugar 15.8 g
PEANUT BUTTER OATMEAL COOKIES
These cookies contain peanut butter and oatmeal.
Provided by S. Hynek
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- In a mixing bowl, cream the shortening and peanut butter. Add the brown sugar, eggs, and vanilla; mix well.
- Combine oats, flour, baking soda, and salt; add to the creamed mixture and mix well.
- Drop by the rounded teaspoonfuls onto ungreased baking sheet. Flatten with fork. Bake for 12 minutes or until done.
Nutrition Facts : Calories 240 calories, Carbohydrate 23.6 g, Cholesterol 15.5 mg, Fat 14.9 g, Fiber 2.1 g, Protein 5 g, SaturatedFat 3.5 g, Sodium 193.9 mg, Sugar 13 g
PEANUT BUTTER OATMEAL BIGGIES
These cookies are chewy that has a crispy edge on them. They are a "huge" cookie that will delight any cookie lover... be sure to have a cold glass of milk on hand ! Our family's favorite comfort cookie by far.
Provided by Snowbaby
Categories Dessert
Time 18m
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a large bowl, combine the first six ingredients making sure all ingredients are blended well.
- Add in remaining ingredients. Blend well.
- Line your cookie sheet with parchment paper.
- Using a 1/3 measuring cup, scoop out your cookie dough and place on the parchment paper.
- Press the centre of the cookie dough a bit with the back of a spoon. They will spread out to almost 5-6 inches per cookie so make sure you have lots of room on the cookie sheet for them to bake.
- Bake for 13-17 minutes. Remove from oven and allow to cool completely on the cookie sheet. With carry over cooking, they continue to bake for another 5 minutes while cooling out of the oven. This is what gives them the chewy consistency.
- Store in an airtight container.
Nutrition Facts : Calories 449.4, Fat 23.4, SaturatedFat 9.3, Cholesterol 48.8, Sodium 313.4, Carbohydrate 53.1, Fiber 4.1, Sugar 35.9, Protein 11.4
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- Scrape the liquid mixture into the oat mixture and stir just until combined. The dough will be wet and sticky. Fold in the chocolate chips. Place in the refrigerator and let chill for at least 30 minutes or up to 3 days.
- When ready to bake, place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking sheet. Remove the dough from the refrigerator (if it is very stiff, you may need to let it sit out for 5 to 10 minutes). With a cookie scoop or spoon, drop the dough into 2-inch balls and arrange on the baking sheet, leaving 1 inch of space around each. With your fingers, gently flatten each cookie to be about 3/4-inch thick.
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