Peanut Butter Rolled Oat Cookies Food

HEALTHY PEANUT BUTTER OATMEAL COOKIES

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
• In a large bowl, whisk together all of the dry ingredients: oats, oat flour, flaxseed, cinnamon and salt.
• In a medium bowl, whisk together the wet ingredients: coconut oil, peanut butter, maple syrup, coconut sugar and vanilla.
• Pour the wet mixture over the dry mixture. Using a rubber spatula, stir and fold until well mixed. Fold in peanuts.
• Using a medium cookie scoop, scoop and drop balls of cookie dough onto the prepared baking sheet, evenly spaced apart. Using a fork, flatten cookies to desired thickness. Cookies won't spread.
• Bake for 12-15 minutes. Mine took 13 minutes. Place baking sheet on a cooling rack, allowing to cool for 10 minutes. Then, transfer cookies directly onto the rack to continue cooling completely before storing. Enjoy!

PEANUT BUTTER OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Line tw0 large, rimmed baking sheets with parchment paper or silicone mats for easy clean-up.
• In a large mixing bowl, combine the peanut butter with the sugar and coconut oil. Use an electric mixer or a large spoon to mix until well combined. Add the eggs, baking soda and vanilla, and mix well. Add the oats and mix until they're evenly incorporated.
• Drop 2 tablespoons of dough per cookie onto the prepared baking sheets. These cookies spread while baking, so leave a couple of inches around each one. Gently shape them into a more rounded mound and press down lightly so they're no taller than 1 inch.
• Bake 8 to 10 minutes, until they're just starting to turn golden around the edges. Do not overbake. They will flatten more as they cool. Let the cookies cool for 10 minutes before transferring them to a cooling rack. In the meantime, bake your next round of cookies, and so on.
• If desired, sprinkle the cookies lightly with flaky sea salt. Let them cool completely before storing them in an airtight container. Cookies will keep well for several days at room temperature.

ROLLED OATS AND PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375.
• Blend butter and sugar together. Add peanut butter and brown sugar. Beat until mixture is throughly combined. Scrape sides of bowl.
• Add egg whites and vanilla. Beat until combined.
• Add flour and baking soda and mix well.
• Stir in rolled oats.
• Drop dough 2 inches apart on an ungreased cookie sheet and bake for 8-10 minutes.

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 OAT BRAN COOKIES

Steps:

• Preheat oven to 350°F.
• Mix melted margarine with sugars.
• Add egg (or whites); mix well.
• Stir in peanut butter and vanilla; beat until smooth.
• Add remaining dry ingredients; mix well.
• Drop by teaspoons onto ungreased cookie sheet.
• Bake 10-12 minutes or until golden brown.