60 Sec Chocolate Oat Peanut Butter Cookies Recipes

PEANUT BUTTER-CHOCOLATE NO-BAKE COOKIES

Steps:

• Line a baking sheet with wax paper or parchment.
• Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
• Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.

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.

NO BAKE CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Line a baking sheet with waxed paper.
• Bring sugar, milk, margarine, and cocoa powder to a boil in a large saucepan for 1 1/2 minutes. Remove from heat and stir in oats, peanut butter, and vanilla extract until dough is evenly mixed.
• Drop tablespoonfuls of dough on prepared baking dish and let rest until cooled and set, about 50 minutes.

CHOCOLATE NO-BAKE OATMEAL AND PEANUT BUTTER COOKIES

Steps:

• In a saucepan, combine butter or margarine, cocoa, sugar and milk. Bring to a boil and boil 1 minute. Remove from heat and stir in peanut butter, oatmeal, vanilla extract and salt. Drop from a teaspoon onto waxed paper and allow to cool. Makes about 3 dozen.

JOSE'S OATMEAL PEANUT BUTTER CHOCOLATE CHIP COOKIES

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.

60 SEC. CHOCOLATE OAT PEANUT-BUTTER COOKIES!

Steps:

• Have all ingredients measured and ready.
• Place sugar, milk, butter and the cocoa in pan.
• Bring to boil.
• Boil for 1 minute. Remove from burner.
• Quickly, stir in the quick oats, peanut butter, and vanilla extract.
• Drop onto wax paper by round teaspoonfuls.
• Leave to stand approximately 1/2 hour.

3-INGREDIENT PEANUT BUTTER OAT COOKIES

Steps:

• Place the whole rolled oats in a blender and blend for a few seconds until finely ground. You can use pure instant oats if you prefer instead.
• Peel the bananas then mash and mix along with the ground oats and peanut butter.
• Spoon the peanut butter cookie dough onto a lined baking tray using about 1 heaped tablespoon. I use greaseproof paper but any non-stick sheet is good for this cookie recipe as long as it's heat resistant.
• Use a fork to flatten and spread out each healthy cookie to about the size of a large orange. Make sure the cookies are all the same thickness so they cook evenly.
• Place in the oven at 190C / 375 F for 20-30 minutes until the top and bottom of the 3-ingredient peanut butter cookies start to go golden.
• Remove from the oven and enjoy the oat cookies immediately.
• These peanut butter cookies taste best within hours of being made as they are oil free but will last for up to 5 days. If eating a few days after being made it's best to heat them up.

CHOCOLATE OAT CAKE-MIX COOKIES

Steps:

• In a mixing bowl, combine dry cake mix, flour, eggs, butter, and oats, and chips.
• Add the extra water if dough is too crumbly.
• Drop by heaping tablespoons onto ungreased baking sheets.
• Bake at 350 degrees for 9-11 minutes, or until set.
• Note: I baked the cookies with the additional flour in regular altitude but preferred using 375 temperature.
• Cool for 5 minutes and remove to wire racks.