Oatmeal Peanut Butter Chocolate Chip Cookies With Splenda Recipes

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.

PROTEIN PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, peanut butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and water. Combine the flour, protein powder, baking soda and salt; stir into the creamed mixture. Fold in chocolate chips. Drop dough by heaping spoonfuls onto un-greased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

PEANUT BUTTER OATMEAL COOKIES

Steps:

• Preheat the oven to 350F (180C or 170C fan forced). Line baking sheets with parchment paper or silicone baking mats.
• In a large bowl beat together the butter, sugars, and peanut butter until creamy and no lumps remain.
• Mix in the egg and vanilla.
• Add in the flour, baking soda and salt. Do a few stirs by hand first, then turn the mixer to a low speed and beat together until combined.
• Turn off the mixer and stir in the quick oats and old-fashioned oats.
• Form the dough into balls about with about 1 - 1.5 tablespoons each. They'll be about the size of a ping pong ball. Place 2 inches apart on a lined cookie sheet. Do not flatten.
• Bake 1 sheet at a time for 9-12 minutes in the middle of the oven, or until the tops are just set.
• Remove from the oven. Cool cookies on the cookie tray for 5-10 minutes, then transfer to a cooling rack and continue cooling.

THE BEST OATMEAL PEANUT BUTTER CHOCOLATE CHIP COOKIES

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.

PEANUT BUTTER CHOCOLATE COOKIES (SPLENDA)

Steps:

• Preheat oven to 350 degrees.
• Place butter, SPLENDA,brown sugar, and vanilla in a mixing bowl.
• Mix with electric mixer until the mixture is light and creamy, 1 to 1 1/2 minutes.
• Add eggs one at a time, mixing well after addition.
• Add flour, baking soda and salt.
• Mix well.
• Add peanut butter and stir until well mixed.
• Add chocolate and mix briefly.
• Roll cookie dough into 48 balls using approx.1 Tablespoon dough per ball.
• Place balls on a ungreased cookie sheet.
• Dip a fork into water and press a crisscross pattern into the top of each cookie.
• Bake in preheated oven for 10 to 15 minutes.

OATMEAL PEANUT BUTTER CHOCOLATE CHIP COOKIES WITH SPLENDA

Steps:

• 1. Cream butter and peanut butter.
• 2. Slowly add sugar substitutes.
• 3. Mix in eggs and vanilla.
• 4. In a separate bowl, combine oats and baking soda. Stir into peanut butter mixture.
• 5. Add chocolate chips.
• 6. Drop by tablespoon on baking sheet.
• 7. Bake for 9-10 min at 350.
• 8. Cook on baking sheet for 5 minutes. Remove to cooling rack.

CHOCOLATE NO BAKE COOKIES W/SPLENDA

Steps:

• Line cookie sheet with wax paper or foil.
• Measure oats, and peanut butter and set aside.
• Combine sugar, butter, milk, and cocoa in sauce pan and cook over medium heat stirring constantly until mixture comes to rolling boil.
• Stir oats vanilla and peanut butter then remove from heat.
• Stir till completely mixed.
• Drop using tablespoon onto wax paper and allow to cool.