PEANUT BUTTER OATMEAL CHOCOLATE CHIP COOKIES (MONSTER COOKIES RECIPE)
Steps:
- Preheat the oven to 350 degrees F. Line several baking sheets with parchment paper and set aside.
- In a large bowl, measure out the oats. Then crack the eggs into the oats and add the water and vanilla. Stir to coat, allowing the liquid to saturate the oats.
- In the bowl of an electric stand mixer, add the butter. Beat 1 minute to soften. Then add in the peanut butter, and both sugars. Beat on high for 3-5 minutes to break down the sugar crystals.
- Scrape the bowl with a spatula, and beat again to incorporate.
- Turn the mixer on low and mix in the flour, baking powder, and salt. Once fully mixed in, start adding in the oat mixture.
- Scrape the bowl again, then turn on low and mix in the chocolate chips.
- Finally mix the M&Ms into the dough with the spatula.
- Use a large 3 tablespoon cookie scoop to portion the cookie dough onto the prepared baking sheets. Space the cookies 2 inches apart.
- Bake for 15-17 minute per batch, until the edges are just barely golden brown. Cool 3 minutes on the baking sheets before moving.
Nutrition Facts : ServingSize 1 cookie, Calories 230 kcal, Carbohydrate 26 g, Protein 4 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 25 mg, Sodium 93 mg, Fiber 2 g, Sugar 18 g
THE BEST PEANUT BUTTER COOKIES IN THE WORLD!
I got this recipe from a wife of a co-worker. The recipe is called "Peanut Butter Cookies" but they are honestly the best peanut butter cookies that I have ever tasted in my life. I have not made these myself before because my boyfriend isn't crazy about peanut butter cookies so I do not know how much the recipe will make so I am going to give it my best estimated guess. For all of you peanut butter cookie lovers, I really hope that you enjoy this recipe as much as I did.
Provided by Gingerbear
Categories Dessert
Time 30m
Yield 24-36 cookies
Number Of Ingredients 10
Steps:
- In larger bowl, beat butter, brown sugar, and peanut butter until well blended.
- Add egg and vanilla, beat well.
- Stir together flour, baking powder, baking soda, and salt.
- Gradually add to peanut butter mixture, beat until well blended.
- Heat oven to 350 F.
- Shape dough into 1-1/4 inch balls, roll balls in granulated sugar.
- Place on ungreased cookie sheet.
- With the tines of a fork, flatten ball.
- Flatten again in opposite direction, forming crisscross marks.
- Bake 9 to 10 minutes until light brown and cookie is set.
- Cool slightly, Remove from cookie sheet to wire rack.
- Cool completely.
- Tips: Only use real butter and Jiff Peanut Butter.
- Don't overcook.
- Use Air cookie sheets for baking.
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 cookies contain peanut butter and oatmeal.
Provided by S. Hynek
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- In a mixing bowl, cream the shortening and peanut butter. Add the brown sugar, eggs, and vanilla; mix well.
- Combine oats, flour, baking soda, and salt; add to the creamed mixture and mix well.
- Drop by the rounded teaspoonfuls onto ungreased baking sheet. Flatten with fork. Bake for 12 minutes or until done.
Nutrition Facts : Calories 240 calories, Carbohydrate 23.6 g, Cholesterol 15.5 mg, Fat 14.9 g, Fiber 2.1 g, Protein 5 g, SaturatedFat 3.5 g, Sodium 193.9 mg, Sugar 13 g
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
BEST PEANUT BUTTER COOKIES EVER
This is an amazing no-flour peanut butter cookie. It is so easy, even kids like to make it.
Provided by BAKINGNUTS
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 45m
Yield 36
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 131.6 calories, Carbohydrate 13.9 g, Cholesterol 10.3 mg, Fat 7.5 g, Fiber 0.9 g, Protein 3.9 g, SaturatedFat 1.6 g, Sodium 139.6 mg, Sugar 12.5 g
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
SOFT PEANUT BUTTER OATMEAL COOKIES
Perfectly soft and chewy peanut butter oatmeal cookies made with quick oats, peanut butter, brown sugar. Baked to cookie perfection.
Provided by Melissa Griffiths - Bless this Mess
Categories Cookies
Time 40m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper or a baking mat.
- In a large bowl (or the bowl of your stand mixer) beat together the butter, peanut butter, granulated sugar, and brown sugar, until the mixture is light and fluffy, about 5 minutes (using a hand mixer if you don't have a stand mixer is a good option.)
- Add the two eggs and vanilla and mix to combine.
- Add the oats, flour, baking soda, baking powder, and salt to the bowl and mix to combine well.
- Let the mixture rest for 5 minutes and then stir again (this gives the oats time to absorb some of the moisture giving you the nice cookie dough texture).
- Using a cookie scoop or two spoons, place a large tablespoon of dough on the baking sheet, about 3 inches apart.
- Bake the cookies for 10-12 minutes, until the edges are set and lightly browned.
- Remove from the oven and let cool on the baking sheet for 5 minutes before removing from the sheet and placing on a wire rack to cool.
- Enjoy right away. Store extras in an air-tight container for up to a week or in the freezer for much longer.
Nutrition Facts : Calories 132 calories, Sugar 7.3 g, Sodium 74.1 mg, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 15 g, Fiber 0.9 g, Protein 2.7 g, Cholesterol 17.9 mg
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.
BEST EVER PEANUT BUTTER-OATMEAL COOKIES
These sound awesome! From the "Skippy Peanut Butter" website! YUM! This makes ALOT of cookies so make sure you have some helpers to eat them up!
Provided by Courtly
Categories Drop Cookies
Time 33m
Yield 72 serving(s)
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.
Nutrition Facts : Calories 67, Fat 2.1, SaturatedFat 0.4, Cholesterol 5.9, Sodium 50.4, Carbohydrate 10.7, Fiber 0.5, Sugar 6.1, Protein 1.8
EASIEST EVER PB COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 45m
Yield 12 cookies
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment or a silicone mat.
- With an electric mixer, beat together the peanut butter, brown sugar and egg until well combined. Stir in the chocolate chips with a wooden spoon.
- Lightly wet your hands and form the mixture into 12 balls. Place the balls about 1 inch apart on the baking sheet. Lightly wet the tines of a fork and press a criss-cross pattern into the top of each cookie. Lightly sprinkle them with flaky sea salt.
- Bake until just starting to brown, 12 to 15 minutes. Let sit for 5 minutes on the baking sheet, then remove to a rack to cool completely before eating.
PEANUT BUTTER OATMEAL COOKIES
Big, soft chewy cookies with loads of texture from the whole grain oats and great peanutty flavor.
Provided by Tricia
Categories Cookie
Time 29m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl using an electric mixer beat the butter and peanut butter together until blended. Add the sugars and beat on medium-high speed until lightened and fluffy, about 3-5 minutes.
- Blend in the egg and vanilla until incorporated. Scrape down the sides and bottom of the bowl with a spatula. Blend again.
- In a small bowl whisk together the flour, baking soda and salt. Stir in the oats until combined. With the mixer on low add the dry ingredients until no streaks of flour remain scraping down the sides of the bowl as needed.
- Fold in the chocolate chips.
- Scoop out 2 tablespoons of dough and roll into a ball. Place 2-inches apart on the prepared baking sheet. Bake for 7 to 9 minutes or until lightly browned around the edges. Don't over-bake. The centers of the cookies may still seem a little wet. Cool on the pan for 5 minutes then remove to a cooling rack. Store in an airtight container at room temperature.
Nutrition Facts : Calories 196 kcal, Carbohydrate 22 g, Protein 5 g, Fat 10 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 19 mg, Sodium 129 mg, Fiber 2 g, Sugar 11 g, UnsaturatedFat 6 g, ServingSize 1 serving
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