Laura Scudders Peanut Butter Oatmeal Cookies Recipes

HEALTHY PEANUT BUTTER OATMEAL COOKIES

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
• In a large bowl, whisk together all of the dry ingredients: oats, oat flour, flaxseed, cinnamon and salt.
• In a medium bowl, whisk together the wet ingredients: coconut oil, peanut butter, maple syrup, coconut sugar and vanilla.
• Pour the wet mixture over the dry mixture. Using a rubber spatula, stir and fold until well mixed. Fold in peanuts.
• Using a medium cookie scoop, scoop and drop balls of cookie dough onto the prepared baking sheet, evenly spaced apart. Using a fork, flatten cookies to desired thickness. Cookies won't spread.
• Bake for 12-15 minutes. Mine took 13 minutes. Place baking sheet on a cooling rack, allowing to cool for 10 minutes. Then, transfer cookies directly onto the rack to continue cooling completely before storing. Enjoy!

EASY PEANUT BUTTER OATMEAL COOKIES

Steps:

• In a small bowl, cream peanut butter and brown sugar until fluffy. Beat in egg. Add oats and baking soda to creamed mixture; mix well., Drop by tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly. Bake at 350° for 6-8 minutes. Remove to wire racks to cool. Store in an airtight container.

NO-BAKE PEANUT BUTTER OATMEAL COOKIES

Steps:

• Combine sugar, milk, and butter in a large saucepan; bring to a boil. Cook at a boil, stirring constantly, for 2 minutes. Remove saucepan from heat.
• Stir peanut butter and vanilla extract into sugar mixture until smooth; fold in oats until well blended. Drop mixture by spoonfuls onto aluminum foil or waxed paper. Cool until cookies are set.

LAURA SCUDDER'S PEANUT BUTTER OATMEAL COOKIES

Steps:

• In large mixer bowl, beat butter and sugar until well blended. Add peanut butter, eggs, vanilla and salt if desired; beat well.
• Add flour, oats and baking soda; mix well.
• Chill until firm, 6 hours or overnight.
• Roll into 1-inch balls; place 2-inches apart on ungreased baking sheets. Flatten with fork or glass dipped in sugar.
• Bake in preheated 375° oven 9-10 minutes or until golden. Let stand 2-3 minutes, remove from baking sheet.
• Store covered at room temperature.