Peanut Butter Oatmeal Cookies Food

OATMEAL PEANUT BUTTER COOKIES III

Steps:

• In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
• In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
• Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until cookies are a light brown.
• To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.

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.

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.

OATMEAL PEANUT BUTTER AND CHOCOLATE CHIP COOKIES

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.

PEANUT BUTTER OATMEAL NO BAKE COOKIES

Steps:

• Mix together the first three ingredients. Set aside.
• Stir together sugar, milk, and butter in Medium saucepan. Cook over medium heat stirring occasionally - full boil for ONE minute.
• Immediately pour over oatmeal mixture and stir thoroughly but rapidly.
• Spoon cookie size scoops (a heaping tablespoon) onto waxed paper or plastic wrap and let set until firm.

PEANUT BUTTER OATMEAL COOKIES

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.

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.

LOW-FAT PEANUT BUTTER OATMEAL COOKIES

Steps:

• Pre-heat oven to 350 degrees.
• Place the mashed bananas in a bowl and stir in the applesauce to combine.
• Add the oats, powdered peanut butter and salt. Mix well.
• Prepare a baking tray with parchment paper or a silicone baking mat, or very lightly spray with non-stick cooking spay.
• Drop 12 spoonfuls of the dough onto the baking tray, pressing down a bit to form cookies.
• Bake for 16 minutes until golden brown, do not overcook. If they seem slightly underdone when you take them out, that's about right.
• Let cool on the pan.

PEANUT BUTTER OATMEAL COOKIES

Steps:

• Heat oven to 350 degrees. Line 2-3 baking sheets with parchment paper. Set aside.
• In a medium-size bowl, whisk together oats, flour, salt, baking soda, and cinnamon.
• To the bowl of a stand mixer, add the butter, peanut butter, white and brown sugars. Beat until creamy, about 2 minutes. Add the egg and vanilla and beat until blended.
• Set the mixer to low and add in the dry ingredients. Mix until combined. Scrap down the sides of the bowl. Using a large cookie scoop, #16, scoop out cookie dough and place on prepared baking sheets, leaving about 2 inches between cookies. Place 6 cookies per baking sheet. Bake cookies in the oven for 12-15 minutes until golden brown on the edges but the center still soft. Be careful not to over bake.
• Remove from the oven and let cool on the baking sheet for 5 minutes then place on a wire rack.
• Serve or store in an airtight container at room temperature.

PEANUT BUTTER CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat the oven to 350 F and line a baking tray with parchment paper or give it a light coating of non-stick cooking spray.
• To make the oat flour, add the 1.25 cups rolled oats to a blender or food processor and blend into a fine flour. Leave aside in the blender until you're ready to use.
• Add the banana to a mixing bowl and use a fork or immersion blender to mash into a paste.
• Add the peanut butter, almond milk and maple syrup and mix until smooth.
• Add the rest of the ingredients and mix into a thick, sticky dough.
• Create 12 cookies shapes and place them on the baking tray. Keep in mind they won't change shape or spread during baking so you press each cookie down a little and shape beforehand.
• Bake for 16 minutes then let cool on the pan for 5 minutes before transferring to a cooling rack to let cool completely.

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.

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.

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-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.

OATMEAL PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees.
• In a large bowl, cream together shortening, butter, brown sugar, white sugar, peanut butters and vanilla until smooth.
• Beat in the eggs until well blended.
• In another bowl, combine the flour, baking soda, and salt; stir into the creamed mixture.
• Mix in the oats until just combined.
• Drop by tablespoonfuls onto ungreased cookie sheets.
• Bake for 8-10 minutes, or until just light brown.
• Cool and store in an airtight container.

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.

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.

VEGAN PEANUT BUTTER OATMEAL COOKIES

Steps:

• In a medium-sized bowl, sift together flour, baking powder, baking soda, cinnamon and salt. Stir in oats and set aside.
• In a large bowl, beat together oil, pb, sugar, brown sugar, non-dairy milk, flax seeds and vanilla until smooth.
• Fold in half the flour mixture to moisten, then fold in the remaining half.
• Fold in chopped peanuts or chocolate chips and pb chips.
• Drop generous 1 tbs full of dough per cookie onto a greased or paper-lined baking sheet leaving about 2 inches of space between each cookie. Flatten slightly with moistened fingers.
• Bake for 12-14 minutes in the preheated oven at 350°F/175°C until the edges just start to brown.
• Let cookies rest on the baking sheet for 5 minutes before removing them to a wire rack to cool completely.
• Enjoy! :).