Oatmeal Cookies With Chocolate Chips And Honey Roasted Peanuts Recipes

TRIPLE PEANUT TRIPLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F. Line baking sheets with silicone liners or parchment paper.
• Whisk together the flour, baking soda, and salt. Set aside.
• Using an electric mixer on medium speed, beat the butter and peanut butter for about 30 seconds. Add the brown sugar and sugar. Beat until light and fluffy.
• Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
• Reduce mixer speed to low. Gradually add the flour, mixing just until combined. The dough will be thick.
• Stir in the peanut butter cups, both chocolates, and peanuts.
• Drop the dough by tablespoonfuls onto the prepared pans. Bake 10 to 12 minutes, or until the cookies are golden brown. Place the remaining cookie dough in the refrigerator between baking batches.
• Cool the cookies on the pans for 5 minutes. Then transfer to a wire rack to continue cooling.

CHEWY CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
• Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

HEALTHY OATMEAL COOKIES WITH HONEY

Steps:

• Whisk oats, flour, baking powder, cinnamon, and kosher salt together in a large bowl.
• Combine honey, applesauce, butter, egg, and vanilla extract in a medium bowl. Whisk until blended. Pour into the bowl with the flour mixture; stir until just combined. Fold chocolate chips and walnuts into the batter.
• Place batter in the refrigerator and let chill at least 30 minutes or up to 3 days.
• When ready to bake, preheat the oven to 350 degrees F (175 degrees C) and place a rack in the center. Line a large, rimmed baking sheet with parchment paper or a silicone baking sheet.
• Remove chilled dough from the refrigerator. Let sit for 5 to 10 minutes if very stiff.
• Drop dough onto the prepared baking sheet in 1 1/2-inch balls using a cookie scoop or spoon, leaving 1 inch of space around each. Gently flatten each cookie with your fingers to 3/4-inch thick.
• Bake in the preheated oven until golden, firm around the edges, and set on top, 9 to 10 minutes.
• Place the baking sheet on a wire rack. Let cool on the baking sheet for 2 minutes before transferring cookies to the wire rack to cool completely.

20-MINUTE OATMEAL PEANUT-BUTTER CHOCOLATE-CHIP COOKIES (NO GLUTEN OR REFINED SUGARS!)

Steps:

• Place honey, coconut palm sugar, and butter in a bowl, and beat until smooth.
• Add peanut butter, baking soda, eggs, and chia seeds. Mix well with electric mixer.
• Mix in oats.
• Stir in chocolate chips (or use the mixer if yours is powerful enough. I used my hand mixer and it was fine).
• Drop by spoonful onto parchment paper lined baking sheet.
• Bake at 350F for 10 minutes or until golden brown.
• Let sit for one minute on the pan before removing to a cooling rack - they are less prone to breaking that way.
• Once cooled, freeze half of the cookies for a rainy day. Otherwise they'll all be gone by morning!

CHOCOLATE PEANUT COOKIES

Steps:

• In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the peanuts, chocolate chips and peanut butter cups., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks. Store in an airtight container.

OATMEAL COOKIES WITH CHOCOLATE CHIPS AND HONEY-ROASTED PEANUTS

Steps:

• Line 2 baking sheets with parchment paper.
• Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
• Whisk together the flour, oats, baking soda, cinnamon and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chips and peanuts.
• Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
• Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
• Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.

WHITE CHOCOLATE CHIP-PEANUT COOKIES

Steps:

• Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
• Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chunks and peanuts.
• Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
• Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

M&M OATMEAL COOKIES

Steps:

• Preheat oven to 350°.
• In a large bowl, mix butter and sugars together for 2-3 minutes. Add eggs and vanilla and blend for another 2 minutes.
• In a separate bowl, mix together the flour, cinnamon, baking soda, baking powder and salt until well combined.
• Add the flour mixture to the butter mixture and mix just until combined. Add the oats, half of the M&Ms and chocolate chips and stir until evenly distributed throughout the dough.
• Place the other half of the M&Ms into a small bowl. Use a cookie scoop to scoop the dough into balls and then press the top of each cookie dough ball into the M&Ms, so that each cookie dough ball is well coated with M&Ms on the top.
• Place cookie dough balls onto a well-greased cookie sheet or a cookie sheet that has been lined with parchment paper or a silicone baking mat.
• Bake cookies for about 12 minutes or until the edges just barely begin to brown. Don't overbake! Let the cookies cool on the cookie sheet for a few minutes before transferring them to a wire rack to cool completely.