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
VEGAN CHOCOLATE CHIP, OATMEAL, AND NUT COOKIES
Peanut butter and oatmeal cookie with chocolate chips.
Provided by NashvilleVeggie
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 35m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Oil a large baking sheet.
- Stir sugar, soy milk, peanut butter, canola oil, and vanilla extract together with a whisk in a large bowl until completely smooth.
- Mix flour, oats, baking soda, and salt in a separate bowl; add to the peanut butter mixture and stir to combine. Fold chocolate chips and walnut pieces into the flour mixture.
- Drop your batter by large spoonfuls onto prepared baking sheet.
- Bake cookies in preheated oven until browned along the edges, about 10 minutes. Cool cookies on sheet for 10 minutes before removing to a cooling rack to cool completely.
Nutrition Facts : Calories 136.9 calories, Carbohydrate 18.4 g, Fat 7.1 g, Fiber 2.1 g, Protein 2.9 g, SaturatedFat 1.9 g, Sodium 93.4 mg, Sugar 8.9 g
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.
VEGAN PEANUT BUTTER OATMEAL COOKIES (HEALTHIER)
This is my healthified version of Recipe #461702. Of course its still a cookie and contains chocolate (if you so choose to use the chocolate chips), but you can eat a few more of these without feeling guilty. I hope youll enjoy them, too. :)
Provided by Lalaloula
Categories Drop Cookies
Time 25m
Yield 22 chunky cookies
Number Of Ingredients 15
Steps:
- In a big bowl combine flours, baking powder, baking soda, cinnamon, salt and oats. Add in peanuts or chocolate chips and pb chips and stir to combine.
- In a second bowl beat together applesauce, peanut butter, sugars, ground flax seeds and vanilla.
- Add the liquid to the dry ingredients and stir to combine. If your dough seems too wet to handle, add in more flour, if its too dry, add a tad more milk.
- Drop generous tbs full of dough per cookie onto a paper-lined or greased baking sheet leaving some space between the cookies (these wont spread much). Flatten cookies slightly using moistened fingers or a spoon.
- Bake in the preheated oven at 350°F/175°C for about 15 minutes or until toothpick inserted in the center comes out clean. These cookies are more cake-like, so they wont crisp up.
- Allow to cool on the baking sheet for 5 minutes and then remove to wire racks to cool completely.
- Enjoy! :).
VEGAN PEANUT BUTTER OATMEAL COOKIES
This is another recipe from I.C.Moskowitz' and T.H.Romero's awesome book "Vegan Cookies Invade Your Cookie Jar", that I tried out recently. It makes for delish, chunky cookies with lots and lots of peanut flavour. The original recipe called for roasted, chopped peanuts as the add-in, but I didnt have any so I used pb chips and chocolate chips instead. Feel free to use the nuts or a mix of nuts and chips. Ive also posted my healthified version of this recipe.
Provided by Lalaloula
Categories < 30 Mins
Time 24m
Yield 2 1/2 dozen cookies
Number Of Ingredients 14
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! :).
Nutrition Facts : Calories 2407.7, Fat 126.9, SaturatedFat 19.7, Cholesterol 4.5, Sodium 1775.7, Carbohydrate 272.4, Fiber 27.2, Sugar 113.1, Protein 64.4
VEGAN CHOCOLATE PEANUT BUTTER COOKIES
Steps:
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Set aside.
- Add the vegan butter and brown sugar to the bowl of your stand mixer and cream them together until smooth.
- Add the peanut butter and vanilla extract and mix in.
- Now add the all purpose flour, cocoa powder, baking soda and salt and mix in with a spoon into a thick cookie dough.
- Add the soy milk and mix in.
- Break off pieces of the dough and roll them into balls. Place them evenly on a parchment lined baking tray. Flatten slightly with a fork.
- Bake for 12 minutes. Allow them to cool and firm up directly on the tray.
- When the cookies are completely cool, add the vegan chocolate or chocolate chips and coconut oil to a microwave safe bowl. Microwave in 30-second intervals, bringing it out to stir every 30-seconds until melted and smooth.
- Drizzle the melted chocolate over the cookies with a teaspoon and sprinkle the crushed peanuts on top.
Nutrition Facts : ServingSize 1 Cookie, Calories 233 kcal, Sugar 12.3 g, Sodium 200 mg, Fat 15.5 g, SaturatedFat 4.9 g, Carbohydrate 21 g, Fiber 2.2 g, Protein 4.9 g
NO-BAKE CHOCOLATE PEANUT BUTTER OATMEAL COOKIES
I found this recipe on a library bookmark (believe it or not) and decided to try it out--the result was delicious! If you love the words chocolatey, peanut buttery, sweet and addictive, you'll love these cookies.
Provided by behindblueyes2
Categories Drop Cookies
Time 20m
Yield 28-30 serving(s)
Number Of Ingredients 8
Steps:
- combine butter, sugar, cocoa, salt, milk, and vanilla in a saucepan and cook for 5 minutes.
- stir in peanut butter.
- remove from heat and add quick oats; mix well.
- drop from a teaspoon onto wax paper; let cool.
Nutrition Facts : Calories 153.3, Fat 6.5, SaturatedFat 2.6, Cholesterol 9.3, Sodium 59.7, Carbohydrate 22.2, Fiber 1.5, Sugar 14.8, Protein 2.7
VEGAN PEANUT BUTTER COOKIES
Easy to make and easier to eat, vegan peanut butter cookies made in 1 bowl with peanut butter, flour, sugar, vanilla and almond milk are the best!
Provided by Julie | The Simple Veganista
Categories Dessert
Time 25m
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Line a cookie sheet with silicone mat, parchment paper or leave ungreased.
- In a large bowl, add the peanut butter and sugar and mix until creamy. Stir in the almond milk and vanilla. Next, add the flour, baking soda, and salt, mix to combine. The dough will be tough to stir, using your hands to mix it together will be easier.
- Using a 1.5 tablespoon scooper, scoop out the dough and roll into balls, about 1 1/4 inch. Place the balls of dough about 2 1/2 inches apart on a baking sheet. Using the back of a fork, flatten in a crisscross pattern. Optionally, sprinkle with sugar or coarse salt.
- Place in the oven and bake for 10 - 13 minutes (13 minutes will yield a crispier cookie that's tender inside). Let cool a few minutes, transfer cookies to wire rack and repeat with remaining dough.
- Makes 20 - 24 cookies.
- Cookies can be stored in an airtight container on the counter for 5 days. They do well loosely covered on the counter for 2 - 3 days as well. To keep longer, store in the refrigerator for up to 2 weeks.
- Let cookies cool completely, store in freezer safe container for up to 2 months.
Nutrition Facts : ServingSize 1 cookie, Calories 125 calories, Sugar 10 g, Sodium 59.5 mg, Fat 6.2 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 15.3 g, Fiber 1.2 g, Protein 3.3 g, Cholesterol 0 mg
VEGAN PEANUT BUTTER CHOCOLATE CHIP OATMEAL COOKIES
Make and share this Vegan Peanut Butter Chocolate Chip Oatmeal Cookies recipe from Food.com.
Provided by hipbonez
Categories Drop Cookies
Time 20m
Yield 36 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- In a large mixing bowl, stir together first five ingredients.
- In a small bowl, thoroughly stir together flour, soda and salt.
- Stir into batter.
- Stir in oats and chocolate chips.
- Drop batter by rounded tablespoonfuls onto Silpat or parchment lined baking sheet.
- Bake for 10 minutes or until set.
- Remove sheet from oven and let cool on tray for 5 minutes.
Nutrition Facts : Calories 167.1, Fat 6.7, SaturatedFat 1.8, Sodium 133.9, Carbohydrate 25.6, Fiber 1.8, Sugar 16, Protein 3.2
PEANUT BUTTER CHOCOLATE CHIP OATMEAL COOKIES
These peanut butter oatmeal cookies are made with oats and homemade oat flour making them naturally gluten-free. They're also sweetened naturally with banana and maple syrup for a sweet treat you can feel good about.
Provided by Deryn
Categories Dessert
Time 25m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 cookie, Calories 212 calories, Fat 8 g, Carbohydrate 30 g, Protein 7 g
THE BEST VEGAN CHOCOLATE CHIP COOKIES
The best vegan chocolate chip cookie recipe with no funny ingredients and no chilling time! Just a simple, straightforward, amazingly delicious chocolate chip cookies that bake up perfectly every single time!
Provided by Julie | The Simple Veganista
Categories Dessert
Time 20m
Number Of Ingredients 9
Steps:
- Baked cookies will stay fresh stored in a covered container for 4 - 5 days. To keep longer, let them cool completely and store them in the freezer for up to 2 months in freezer safe containers.
- Store cookie dough in an airtight container for up to 4 -5 days in the refrigerator. You can keep it longer in the freezer for up to 2 months.
Nutrition Facts : ServingSize 1 cookie, Calories 116 calories, Sugar 11.4 g, Sodium 49.3 mg, Fat 4.6 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 17.8 g, Fiber 0.9 g, Protein 1.5 g, Cholesterol 0 mg
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- In a medium bowl, whisk together the dry ingredients: oats, oat flour, coconut, baking soda, baking powder, cinnamon and salt.
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