THE BEST OATMEAL PEANUT BUTTER CHOCOLATE CHIP COOKIES
Peanut Butter Oatmeal Chocolate Chip Cookies that are perfectly chewy, loaded with oats, peanut butter and chocolate chips! No chilling required.
Provided by Ashley Fehr
Categories Dessert
Time 24m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 158 kcal, Carbohydrate 21 g, Protein 2 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 18 mg, Sodium 112 mg, Sugar 13 g, ServingSize 1 serving
PEANUT BUTTER-CHOCOLATE CHIP OATMEAL COOKIES
This crunchy chocolate-chip cookie is enhanced by rolled oats, salted peanuts and natural peanut butter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 6 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Stir together oats, flour, baking soda, baking powder, and salt in a medium bowl; set aside.
- Put sugars, butter, and peanut butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.
- Reduce speed to low. Add oat mixture, and mix until just combined. Mix in peanuts and chocolate chips.
- Using a 1 1/2-tablespoon ice cream scoop, drop balls of dough 2 inches apart on baking sheets lined with parchment paper.
- Bake cookies, rotating sheets halfway through, until golden brown and just set, 13 to 15 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely.
OATMEAL PEANUT BUTTER AND CHOCOLATE CHIP COOKIES
If you can't decide what kind of cookie to make, this cookie has it all. The oats, peanut butter and chocolate chips are a chewy and flavorful combination.
Provided by Anna Lombard
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 18
Number Of Ingredients 11
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.
Nutrition Facts : Calories 288.9 calories, Carbohydrate 38.5 g, Cholesterol 41 mg, Fat 14.1 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 7.3 g, Sodium 124.1 mg, Sugar 23.1 g
THE BEST PEANUT BUTTER OATMEAL CHOCOLATE CHIP COOKIES!
I got this recipe off the net about a year ago and it is a favorite in this house! They are always gone within a day or two, they are just fabulous!
Provided by Amp6891
Categories Dessert
Time 31m
Yield 24 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 295.2, Fat 17, SaturatedFat 4.7, Cholesterol 15.5, Sodium 151, Carbohydrate 33.5, Fiber 1.9, Sugar 22.1, Protein 5.1
OATMEAL CHOCOLATE-CHIP PEANUT-BUTTER BANANA BREAKFAST COOKIES
What makes the perfect breakfast cookie? I've determined that people like a low-sugar cookie. They also really like oatmeal. As far chocolate? Less is more. These breakfast cookies are easy to make, assemble and serve-and are definitely not your average oatmeal-and-raisin cookies.
Provided by Amanda Rettke
Time 20m
Yield about 12 cookies
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
- Mash the bananas with a fork in a large bowl. Add the oats, peanut butter, chocolate chips, honey, cinnamon and salt, and stir until just combined. (The mixture may be thick and hard to stir.)
- Scoop out the dough with a cookie scoop, and form balls with your hands, pressing the dough together very tightly. Place the balls on the prepared baking sheet. Bake until the edges start to brown, 12 to 15 minutes.
BEST EVER PEANUT BUTTER-OATMEAL CHOCOLATE CHIP COOKIES
Ok, so oatmeal cookies are great, chocolate chip even better--peanut the best. Why not combine all three? I say pure genius! Enjoy. From Skippy PB site.
Provided by loveleesmile
Categories Dessert
Time 33m
Yield 6 dozen
Number Of Ingredients 12
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.
PEANUT BUTTER-OATMEAL-CHOCOLATE CHIP COOKIES
The basis of this recipe came from my boyfriend's mother's secret, "blue-ribbon-winning chocolate-chip cookie recipe" more than 20 years ago. The secret recipe happens to be nearly identical to the one in my Good Housekeeping cookbook :) I added the peanut butter and oatmeal for variety and changed the shortening from Crisco to butter. It usually takes about an hour to turn out a batch of cookies. I just split the time evenly between prep and bake since cookies require babysitting. The nutrition information appears to be for the entire batch. I usually get about five dozen small (--2") cookies from this recipe.
Provided by Mrs. B in WY
Categories Drop Cookies
Time 1h
Yield 48-60 cookies, 20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Cream butter, sugars and eggs. An electric mixer makes this easier, of course.
- Add vanilla and mix.
- Add peanut butter and mix until the sugars have dissolved. There should be very little or no grittiness left. This should take only a few minutes.
- Sprinkle in baking soda and salt, making sure they mix throughout.
- Add rolled oats and mix just until blended.
- Remove bowl from mixer and stir flour in a cup or so at a time. I like a "medium" dough -- soft enough that I can roll it but not so soft that it sticks to my hands. If you like flatter cookies that spread out more, you might cut back on the flour. If you like rounder cookies, you might add a little more flour.
- When the dough is the consistency you prefer, stir in the chocolate chips. If DH weren't a nut hater, I'd stir in a cup of walnuts or pecans here, too.
- Form balls (or drop dough) of approximately heaping tablespoons size onto an ungreased cookie sheet, flattening the balls or blobs of dough slightly.
- Bake for 9-11 minutes. I like to pull them right after the cookies have risen to their highest point and then "fallen."
- I hope you enjoy them!
Nutrition Facts : Calories 379, Fat 21.6, SaturatedFat 10.4, Cholesterol 43, Sodium 332.1, Carbohydrate 43.8, Fiber 2.6, Sugar 26.1, Protein 6.8
JOSE'S OATMEAL PEANUT BUTTER CHOCOLATE CHIP COOKIES
A quick and easy Oatmeal Peanut Butter Chocolate Chip Cookie recipe
Provided by Dr. José A. Bowen
Categories Chocolate Dairy Dessert Bake Super Bowl Spring Gourmet Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher
Yield Makes about 60 cookies
Number Of Ingredients 13
Steps:
- In a food processor pulse 1 cup oats 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 butter and sugars until light and fluffy and beat in vanilla and peanut butter. Add eggs, 1 at a time, beating well after each addition, and gradually beat in flour mixture. Add chocolate chips and grated chocolate, beating just until combined. Chill cookie dough, covered, at least 2 hours and up to 1 week.
- Preheat oven to 325°F.
- Form rounded tablespoons of dough into balls and arrange about 2 inches apart on ungreased baking sheets. Flatten balls slightly.
- Bake cookies in batches in middle of oven 15 minutes, or until just pale golden. Cool cookies on baking sheet 5 minutes and transfer to racks to cool completely.
OAT-RAGEOUS CHOCOLATE CHIP COOKIES
My aunt gave me this recipe, and my family thinks these cookies are delicious. We enjoy all different kinds of cookies, and with this recipe, we can combine three of our favorite kinds-oatmeal, peanut butter and chocolate chip-in one! -Jaymie Noble, Kalamazoo, Michigan
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, cream butter, peanut butter and sugars; beat in egg and vanilla. Combine flour, oats, baking soda and salt. Add to the creamed mixture and mix well. Stir in chocolate chips. Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned.
Nutrition Facts : Calories 207 calories, Fat 12g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 194mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
OATMEAL PEANUT BUTTER CHOCOLATE CHIP COOKIES
These cookies have just the perfect texture. If you are in a hurry they are still good just adding in the 1 cup oats in without grinding them. If you are adding in chopped nuts then reduce the chocolate chips slightly. This cookie dough can be prepared, shaped and then frozen to bake later, the dough freezes well.
Provided by Kittencalrecipezazz
Categories Dessert
Time 30m
Yield 50 cookies
Number Of Ingredients 14
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.
PERFECT PEANUT BUTTER OATMEAL CHOCOLATE CHIP COOKIES
Considering these are made with whole wheat flour, they come out not too soft, not too crunchy but just "perfect".
Provided by EMcooks
Categories Drop Cookies
Time 23m
Yield 26 Cookies
Number Of Ingredients 10
Steps:
- Beat butter, peanut butter, and sugars until fluffy.
- Add in egg and vanilla. Beat until well mixed.
- Add in flour, oatmeal, and baking soda and mix until all incorporated.
- Add chocolate chips.
- Drop by Tbsp or cookie scoop on cookie sheet.
- Bake 350 degrees for 13 minutes.
- Allow to cool on baking sheet 10 minutes before transferring to wire rack to cool completely.
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- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the granulated sugar and brown sugar and beat on medium-high speed until creamed, about 2 minutes. Add the eggs, peanut butter, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the oats. Once combined, beat in the chocolate chips. Dough will be thick and sticky. Cover and chill the dough for at least 20 minutes in the refrigerator (and up to 4 days). If chilling for longer than 1 hour, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
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