The Best Oatmeal Peanut Butter Chocolate Chip Cookies Food

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.

THE BEST OATMEAL PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In the bowl of a stand mixer, or in a large bowl with an electric mixer (you can mix by hand too, it'll just take some muscle!), combine butter, sugars and peanut butter until smooth. Beat in egg and vanilla until combined.
• Add flour, baking soda, salt and oats and mix until just combined (don't overmix). Stir in chocolate chips.
• Lightly grease 2 baking sheets or line with parchment paper. Roll cookie dough into 1" balls and place 2" apart on the baking sheet (I do 12 to one baking sheet). Press down slightly (the more you flatten them, the thinner they will end up) and bake for 8-10 minutes until just slightly glossy in the center. Remove from the oven and let cool for 10 minutes before removing to a cooling rack.

OATMEAL PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• In a food processor PULSE 1 cup oats (1 cup only) until ground fine.
• In a large bowl, stir together ground oats, remaining 1/2 cup whole oats, flour, baking powder, baking soda and salt.
• In another large bowl with an electric mixer, beat together softened butter and both sugars until light and fluffy (about 3-4 minutes).
• Add in eggs, vanilla (or maple extract if using, can use both, 2 tsp maple and 1 tsp vanilla!) and peanut butter; beat until well combined (about 1-2 minutes).
• Beat in the flour mixture until combined.
• Add in chocolate chips, grated chocolate and nuts (if using) mix well to combine.
• Set oven to 325°, and set oven rack to second-lowest position.
• Form the dough into rounded balls and place on a light-greased cookie/baking sheet about 2-inches apart on the sheet.
• Bake cookies for about 12-15 minutes or until just pale-golden.
• Cool cookies on baking sheet for 5 minutes and then transfer to racks to cool completely.

BEST EVER PEANUT BUTTER-OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°. In small bowl, combine oats, flour, baking powder, baking soda and salt; set aside.
• In large bowl, with electric mixer on medium speed, beat Spread and Skippy ® Creamy Peanut Butter until smooth. Beat in sugars, then eggs and vanilla until blended. Beat in flour mixture just until blended, then stir in chocolate.
• On ungreased baking sheets, drop dough by rounded tablespoonfuls, 2 inches apart.
• Bake 13 minutes or until golden. Remove cookies to wire rack and cool completely.

THE BEST PEANUT BUTTER OATMEAL CHOCOLATE CHIP COOKIES!

Steps:

• Preheat oven to 350.
• Mix dry ingredients (other than choc chips).
• Cream shortening, peanut butter, and sugars in seperate bowl.
• Beat eggs and vanilla into shortening and sugar mix.
• Add dry mix.
• Blend chocolate chip in (is a bit tough but well worth it!).
• Bake 11-13 minute.

OATMEAL PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Beat butter and peanut butter at medium speed with an electric mixer until fluffy; gradually add sugar and brown sugar, beating well.
• Add eggs and vanilla; mixing well.
• Combine oats and baking soda; add to butter mixture, mixing well.
• Stir in morsels; drop by tablespoonfuls onto ungreased cookie sheets.
• Bake at 350° degrees for 9-10 minutes.
• Cool on cookie sheets 5 minutes; remove to wire racks to cool completely.