OATMEAL PEANUT BUTTER COOKIES
A nice change of pace from the usual peanut butter cookie. My husband never liked peanut butter cookies until I made him this recipe.
Provided by Michele
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h
Yield 48
Number Of Ingredients 10
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.
Nutrition Facts : Calories 120.3 calories, Carbohydrate 12.8 g, Cholesterol 7.8 mg, Fat 7.1 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 151.8 mg, Sugar 8.1 g
PEANUT BUTTER OATMEAL COOKIES
These peanut butter oatmeal cookies are 100% delicious. Plus, they're gluten free and easy to make in just one bowl. Meet your new favorite peanut butter cookie recipe! Recipe yields about 27 cookies.
Provided by Cookie and Kate
Categories Cookie
Time 35m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 cookie (made with first ingredient listed on each line), Calories 203 calories, Sugar 19.4 g, Sodium 175.6 mg, Fat 10.8 g, SaturatedFat 3.9 g, TransFat 0 g, Carbohydrate 23.6 g, Fiber 1.1 g, Protein 4.4 g, Cholesterol 20.7 mg
EASY PEANUT BUTTER OATMEAL COOKIES
This easy oatmeal cookie recipe is great with a glass of cold milk! With their peanutty flavor, these scrumptious cookies hit the spot. Plus, they couldn't be easier to make! -Marilyn Blankschien, Clintonville, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 57mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.
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 SANDWICH COOKIES
Anyone who loves peanut-butter cookies, will surely love these delicious dessert sandwiches. Each one is made with two peanut butter-oatmeal cookies with a rich, peanut butter filling smothered in between. This recipe appears in our cookbook "Martha Stewart's Cookie Perfection" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield 1 dozen cookie sandwiches
Number Of Ingredients 13
Steps:
- Cookies: In a saucepan over medium heat, melt 1/2 stick butter. Add oats and cook, stirring, until toasted, 5 to 10 minutes. Spread mixture onto a parchment-lined baking sheet; let cool completely.
- In a bowl, whisk together flour, baking soda, and salt. Beat remaining 1 stick butter with granulated and brown sugars on medium-high speed until pale and fluffy, about 3 minutes. Add peanut butter; beat until well combined.
- Gradually add oat mixture and flour mixture; beat on low speed until combined. Roll out dough between 2 sheets of parchment 1/4 inch thick. Slide dough with parchment onto baking sheet and refrigerate until chilled, about 20 minutes.
- Preheat oven to 350 degrees. Remove top layer of parchment; cut out cookies using a 2-inch round cookie cutter. Place cookies on parchment-lined baking sheets, spaced about 1 inch apart; sprinkle with turbinado sugar. Bake until golden, about 10 minutes. Let cool completely on sheets.
- Filling: In a medium bowl, beat all ingredients on medium speed until smooth. Transfer mixture to a pastry bag fitted with a 1/2-inch round tip (such as Ateco #806).
- Pipe filling in a spiral motion on bottom sides of half of cookies. Top with remaining cookies to form sandwiches. (Filled cookies can be stored in an airtight container at room temperature up to 3 days.)
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