Milk Chocolate Chunk Peanut Butter Oatmeal Cookies Recipes

DOUBLE PEANUT BUTTER & MILK CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350 degrees F.
• Beat butter, sugar and peanut butter in medium bowl until creamy. Add egg and vanilla; beat well. Stir together flour, baking soda and salt; add to butter mixture, blending well. Stir in milk chocolate chips and peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheets.
• Bake 12 to 14 minutes or until light golden brown around the edges. Cool 1 minute on cookie sheet. Remove to wire rack; cool completely.

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.

OATMEAL PEANUT BUTTER CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven 375.
• Beat butter and peanut butter in large mixing bowl until combined.
• Add sugar, brown sugar, baking powder and soda, beating until combined, scraping down sides of bowl occasionally.
• Beat in eggs and vanilla.
• Beat in flour.
• Stir in oats and chocolate with spoon.
• Drop from tablespoon 3 inches apart, onto an ungreased cookie sheet.
• Bake in preheated oven 8-10 minutes or until edges are lightly browned.
• Remove to rack to cool.

PEANUT BUTTER OATMEAL-CHIP COOKIES

Steps:

• Preheat oven to 375°. Cream butter, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. In a separate bowl, whisk flour, salt, baking soda and baking powder; gradually beat into creamed mixture., Stir in chips and oats. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 9-12 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.

PEANUT BUTTER AND MILK CHOCOLATE CHIP COOKIES

Steps:

• Combine flour, baking soda and salt.
• Beat butter, sugar, brown sugar and vanilla until creamy.
• Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture.
• Stir in chips and nuts.
• Drop by rounded tablespoon onto ungreased baking sheets.
• Bake at 375 degrees for 9 to 11 minutes.
• Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PEANUT BUTTER COOKIES WITH MILK CHOCOLATE CHUNKS

Steps:

• Preheat oven to 350°F. Butter 2 large baking sheets. Using electric mixer, beat first 7 ingredients in large bowl until fluffy. Mix flour, oats and baking soda in small bowl. Add to peanut butter mixture; beat to blend. Stir in nuts and chocolate.
• For each cookie, drop 1 slightly rounded tablespoon dough onto prepared sheet and top each with second slightly rounded tablespoon dough, pressing slightly. Freeze 10 minutes. Bake until cookies are light golden, about 15 minutes. Transfer to racks; cool.