Peanut Butter Oatmeal Cookies From Mazola Food

PEANUT BUTTER OATMEAL COOKIES FROM MAZOLA®

Steps:

• Preheat oven to 350 degrees F. Combine flour, oats, baking powder, baking soda and salt in a medium bowl; set aside. Beat peanut butter and butter in a large bowl with mixer at medium speed until smooth; beat in oil. Beat in brown sugar and sugar until blended, then eggs and vanilla. Stir in flour mixture and chocolate chips, if desired.
• Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten with fork dipped in sugar, making crisscross pattern. Bake 10 to 12 minutes or until lightly browned. Remove to cool completely on wire rack. Store in tightly-covered container.

THE BEST PEANUT BUTTER-OATMEAL COOKIES

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.

SOFT PEANUT BUTTER OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper or a baking mat.
• In a large bowl (or the bowl of your stand mixer) beat together the butter, peanut butter, granulated sugar, and brown sugar, until the mixture is light and fluffy, about 5 minutes (using a hand mixer if you don't have a stand mixer is a good option.)
• Add the two eggs and vanilla and mix to combine.
• Add the oats, flour, baking soda, baking powder, and salt to the bowl and mix to combine well.
• Let the mixture rest for 5 minutes and then stir again (this gives the oats time to absorb some of the moisture giving you the nice cookie dough texture).
• Using a cookie scoop or two spoons, place a large tablespoon of dough on the baking sheet, about 3 inches apart.
• Bake the cookies for 10-12 minutes, until the edges are set and lightly browned.
• Remove from the oven and let cool on the baking sheet for 5 minutes before removing from the sheet and placing on a wire rack to cool.
• Enjoy right away. Store extras in an air-tight container for up to a week or in the freezer for much longer.

3 INGREDIENT PEANUT BUTTER OATMEAL COOKIES

Steps:

• Preheat the oven to 185°C/175°C fan oven/365°F.
• Mash the bananas in a bowl until smooth.
• Add rolled oats and peanut butter, and stir to combine all the ingredients.
• Add any add-ins if you wish.
• Use a fork or spoon to spread the cookie dough into cookies on a baking sheet covered baking tray. The cookies will not change shape when they cook, so shape them the way you want them to turn out.
• Bake the cookies for about 15-20 minutes, or until they are golden brown. The cookies will still be soft when removed from the oven.
• Move the cookies from the baking tray to a cooling rack. Allow them to cool down completely, which will also help the cookies crisp up.

PEANUT BUTTER OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Cream the butter and peanut butter together in a large mixer on high. PEANUT BUTTER NOTE: I use 1/4 cup of both creamy and chunky peanut butter in this recipe, but use what you have. My husband likes chunky, and I like creamy so we always have both :).
• Add the sugar, brown sugar and vanilla and continue to beat until the mixture is fluffy. Add the egg and beat until well combined.
• In a separate bowl, mix the dry ingredients until combined: flour, baking soda, baking powder, salt, and oats.
• Slowly add to the butter/sugar mixture and mix until well combined.
• Place the batter onto a sheet pan by the tablespoonful, leaving about 2 inches between each cookie. I use a cookie scooper to make it easier.
• Bake in the top half of the oven until the cookies are golden, about 10-12 minutes. NOTE: The cooking time will depend on the size of cookie (or scooper) that is used, so check at 10 minutes. They should be golden on the edges, but don't overcook these cookies. They should still be chewy.
• Remove and let cool.

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.

EASY PEANUT BUTTER OATMEAL COOKIES

Steps:

• In a small bowl, cream peanut butter and brown sugar until fluffy. Beat in egg. Add oats and baking soda to creamed mixture; mix well., Drop by tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly. Bake at 350° for 6-8 minutes. Remove to wire racks to cool. Store in an airtight container.

PEANUT BUTTER OATMEAL COOKIES

Steps:

• Preheat the oven to 350F (180C or 170C fan forced). Line baking sheets with parchment paper or silicone baking mats.
• In a large bowl beat together the butter, sugars, and peanut butter until creamy and no lumps remain.
• Mix in the egg and vanilla.
• Add in the flour, baking soda and salt. Do a few stirs by hand first, then turn the mixer to a low speed and beat together until combined.
• Turn off the mixer and stir in the quick oats and old-fashioned oats.
• Form the dough into balls about with about 1 - 1.5 tablespoons each. They'll be about the size of a ping pong ball. Place 2 inches apart on a lined cookie sheet. Do not flatten.
• Bake 1 sheet at a time for 9-12 minutes in the middle of the oven, or until the tops are just set.
• Remove from the oven. Cool cookies on the cookie tray for 5-10 minutes, then transfer to a cooling rack and continue cooling.

PEANUT BUTTER CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat the oven to 350F and line a baking sheet with parchment paper
• In a large mixing bowl whisk together egg, maple syrup, vanilla extract, and peanut butter
• Add quick oats, baking soda, and salt to the bowl and fold in gently with a spatula
• Allow the batter to sit for about 10 minutes then add chocolate chips to the batter and fold in with a spatula
• Scoop about 1.5 tbsp of batter onto a baking sheet for each cookie until you have 12 cookies
• Sprinkle each cookie with flakey sea salt
• Place baking sheet in the oven and bake at 350F for 18 minutes
• Allow the cookies to cool on the tray for 5 mintues and then transfer to a cooling rack
• Enjoy once fully cooled!

PEANUT BUTTER OATMEAL COOKIES

Steps:

• Preheat oven: Preheat oven to 375°F.
• Mix ingredients: In a large bowl stir together peanut butter, coconut sugar and egg. Add vanilla, oats, oat flour, baking soda and salt. Stir to combine and then gently stir in chocolate chips and shredded coconut. Refrigerate dough for 5-10 minutes.
• Form cookies: Using a tablespoon, make heaping 1-inch dough balls and place on parchment lined baking sheet. Press each cookie down lightly before baking.
• Bake: Bake for 10 minutes, until edges are lightly browned.
• Let cool: Remove and let cool on baking sheet for 4-5 minutes, then cool on a wire rack.