Peanut Butter Oatmeal Chocolate Chunk Cookies Food

PEANUT BUTTER CHOCOLATE CHUNK COOKIES

Steps:

• For the peanut butter filling: Line 2 regular baking sheets and 1 smaller one with parchment paper.
• Whisk together the peanut butter and confectioners' sugar in a medium bowl until smooth. Using a tablespoon scoop, portion into 18 rounds and place them on the small parchment-lined pan. Put them in the freezer to firm up, at least 20 minutes.
• Preheat the oven to 375 degrees F.
• For the cookie dough: Meanwhile, in the bowl of an electric mixer fitted with a paddle attachment, cream together the brown sugar, butter and granulated sugar until nice and combined, about 2 minutes. Add the vanilla and egg and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated.
• In a separate bowl, stir together the flour, coffee granules, baking soda, baking powder and salt. Add the dry ingredients to the mixer gradually, mixing on low until totally incorporated. Stir in the chocolate chunks.
• Scoop the cookie dough into eighteen 2-tablespoon portions and with your palm, flatten each scoop into a disc.
• Place one peanut butter round in the center of a dough disc. Bring the edges of the dough around the peanut butter round and enclose completely. Roll to ensure all the peanut butter is covered. Flatten with your palm, creating a disc shape once again. Repeat with the remaining peanut butter rounds and dough discs. Split the finished discs between the 2 lined baking sheets.
• Bake until the cookies are golden brown, 10 to 11 minutes. Transfer the cookies to a cooling rack and allow them to cool slightly before eating, 5 to 7 minutes.

PEANUT BUTTER OATMEAL CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 375. Mix flour, oats, baking soda, baking powder and salt; set aside.
• Beat sugars, butter and peanut butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla, mix well. Gradually add flour mixture, mixing until well blended after each addition. Stir in chopped chocolate. Drop heaping tablespoonfuls of dough, 2" apart, onto ungreased baking sheets.
• Bake 12-13 minutes or until lightly browned. Cool 1 minute; remove from baking sheets to wire rackes. cool completely.

OATMEAL PEANUT BUTTER CHOCOLATE CHUNK COOKIES

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.

OATMEAL PEANUT BUTTER CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven 375.
• Beat butter and peanut butter in large mixing bowl until combined.
• Add sugar, brown sugar, baking powder and soda, beating until combined, scraping down sides of bowl occasionally.
• Beat in eggs and vanilla.
• Beat in flour.
• Stir in oats and chocolate with spoon.
• Drop from tablespoon 3 inches apart, onto an ungreased cookie sheet.
• Bake in preheated oven 8-10 minutes or until edges are lightly browned.
• Remove to rack to cool.

PEANUT BUTTER CHOCOLATE OATMEAL COOKIES

Steps:

• Set oven to 350 degrees.
• Line a large cookie sheet/s with parchment paper, then butter the parchment paper or use a cooking spray.
• In a large bowl beat together the butter with both sugars, maple extract and peanut butter until well blended.
• Add in the eggs; beat until well combined.
• In another bowl mix together the flour, cocoa powder, baking powder and salt; add to the creamed mixture; beat until combined.
• Add in oats, chocolate chips and peanuts; mix until combined.
• Drop by 2-tablespoonfuls onto prepared baking sheet.
• With a lightly-floured fork, flatten slightly into about 2-1/2-inch rounds.
• Bake (one pan at a time) for about 12-14 minutes.
• Let stand 5 minutes on the baking sheet, then using a spatula transfer cookies to racks to cool (if the cookies are too hot they will break).

PEANUT BUTTER CHOCOLATE CHUNK COOKIES

Steps:

• Cream the butter and peanut butter together until fully incorporated.
• Add the sugars and cream on medium speed.
• Add the egg and vanilla and mix until completely incorporated.
• Add the flour and baking soda, mix until no white remains, then add the chocolate and mix on low just until everything comes together.
• Drop by teaspoonfuls onto parchment-lined baking sheets.
• Bake at 350° for 9 minutes or until golden brown.

OATMEAL PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.
• Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don't over-bake. Cool and store in an airtight container.

PEANUT BUTTER-CHOCOLATE OATMEAL COOKIES

Steps:

• Heat oven to 375°F.
• Mix first 5 ingredients until blended. Beat butter, sugars and peanut butter in large bowl with mixer until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, mixing well after each addition. Stir in chocolate.
• Drop heaping tablespoonfuls of dough, 2 inches apart, onto baking sheets.
• Bake 10 to 12 min. or until lightly browned. Cool 1 min. on baking sheet; remove to wire racks. Cool completely.