Peanut Butter Oat Chocolate Chip Cookies Recipes

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.

OATMEAL PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• In a food processor PULSE 1 cup oats (1 cup only) until ground fine.
• In a large bowl, stir together ground oats, remaining 1/2 cup whole oats, flour, baking powder, baking soda and salt.
• In another large bowl with an electric mixer, beat together softened butter and both sugars until light and fluffy (about 3-4 minutes).
• Add in eggs, vanilla (or maple extract if using, can use both, 2 tsp maple and 1 tsp vanilla!) and peanut butter; beat until well combined (about 1-2 minutes).
• Beat in the flour mixture until combined.
• Add in chocolate chips, grated chocolate and nuts (if using) mix well to combine.
• Set oven to 325°, and set oven rack to second-lowest position.
• Form the dough into rounded balls and place on a light-greased cookie/baking sheet about 2-inches apart on the sheet.
• Bake cookies for about 12-15 minutes or until just pale-golden.
• Cool cookies on baking sheet for 5 minutes and then transfer to racks to cool completely.

PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325 degrees F.
• Have ready at least 2 baking sheets lined with parchment paper.
• Cream butter until smooth.
• Add peanut butter and both sugars and beat until combined well.
• Add egg and beat well.
• Stir in flour and baking soda gradually until well combined.
• Stir in chocolate chips by hand.
• Using a meatball scooper or a spoon, scoop out small portions of dough and drop onto parchment lined cookie sheets, leaving 2" gap between each cookie.
• Bake for about 15 minutes or until cookies are just firm around the edges- don't overbake- if you wait until they are brown on top, they will be too hard.
• Slide parchment sheet, cookies and all, carefully off pan and onto your counter, set a new piece of parchment paper onto your baking sheet and repeat until all dough is baked.
• Meanwhile, as the next batch bakes, remove baked cookies from the parchment and let cool completely on wire racks.
• Wipe off the crumbs from the old sheet of parchment and you can reuse it for your next batch.
• These will keep about 3 days stored in a cookie tin (for crisp cookies) or an airtight plastic container (for softer cookies).

OUTRAGEOUS CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

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.

CHOCOLATE-PEANUT BUTTER-OAT CHRISTMAS COOKIES

Steps:

• Heat oven to 375°F. In large bowl, stir all ingredients except candies until soft dough forms. Stir in candies.
• On ungreased cookie sheets, drop dough by 2 heaping tablespoonfuls for each cookie, placing about 2 inches apart.
• Bake 12 to 15 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely. Store in covered container at room temperature.

CHEWY PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 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 corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
• Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to 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.

PEANUT BUTTER OAT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°.
• Beat peanut butter, butters and sugar until fluffy.
• Beat in egg, milk and vanilla extract.
• Combine flour, baking soda and salt; add to mixture and blend well.
• Stir in the oats and chocolate chips.
• Drop by rounded tablespoonfuls onto ungreased cookie sheet.
• Bake 10-15 minutes.

CHOCOLATE CHIP PEANUT BUTTER OAT COOKIES

Steps:

• Preheat oven to 350 F.
• Combine flour and baking soda in a bowl.
• Beat butter, peanut butter, sugars, and vanilla in a large mixing bowl until creamy.
• Beat in eggs; beat in flour mixture.
• Stir in oats and chocolate chips.
• Drop by mounded tablespoons onto a ungreased cookie sheet about 3 inches apart then bake for 10 to 15 mins.
• or until they are light brown.
• Let stand on cookie sheets 3 minutes then remove to wire racks to cool.

OATMEAL PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°. In a medium bowl with a hand or stand mixer on medium speed, cream butter and sugars until smooth. Add peanut butter and mix until combined; then add eggs and vanilla, scraping down sides of bowl as needed.
• In another medium bowl, whisk together oats, flour, and baking soda. Add to butter mixture and mix on low until well incorporated. Stir in chocolate chips with a wooden spoon.
• Drop dough by rounded tablespoons 1 inches apart onto ungreased baking sheets. (I used a cookie scoop and found I needed to use a fork to press the tops of the cookies down a bit as they do not spread out much) Bake 10 to 12 minutes (In my oven 14 minutes), switching position of pans halfway through baking, or until lightly browned but still soft in the center. Transfer cookies to racks to cool. (I found it helped to leave cookies on the sheet for a minute before removing them to racks to cool).
• The Twist: Ice Cream Sandwiches. Turn these great cookies into superb ice cream sandwiches: Soften the ice cream of your choice, 10 minutes. Spread 1/4 cup onto flat side of 1 cookie and top with another cookie, flat side down, pressing lightly. Chill sandwiches in freezer about 10 minutes, just long enough to chill ice cream but not enough to harden cookies. Eat immediately.