Peanut Oat Cookies Recipes

PEANUT BUTTER OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Line tw0 large, rimmed baking sheets with parchment paper or silicone mats for easy clean-up.
• In a large mixing bowl, combine the peanut butter with the sugar and coconut oil. Use an electric mixer or a large spoon to mix until well combined. Add the eggs, baking soda and vanilla, and mix well. Add the oats and mix until they're evenly incorporated.
• Drop 2 tablespoons of dough per cookie onto the prepared baking sheets. These cookies spread while baking, so leave a couple of inches around each one. Gently shape them into a more rounded mound and press down lightly so they're no taller than 1 inch.
• Bake 8 to 10 minutes, until they're just starting to turn golden around the edges. Do not overbake. They will flatten more as they cool. Let the cookies cool for 10 minutes before transferring them to a cooling rack. In the meantime, bake your next round of cookies, and so on.
• If desired, sprinkle the cookies lightly with flaky sea salt. Let them cool completely before storing them in an airtight container. Cookies will keep well for several days at room temperature.

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!

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.

OATMEAL PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.
• Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don't over-bake. Cool and store in an airtight container.

PEANUT BUTTER OAT BRAN COOKIES

Steps:

• Preheat oven to 350°F.
• Mix melted margarine with sugars.
• Add egg (or whites); mix well.
• Stir in peanut butter and vanilla; beat until smooth.
• Add remaining dry ingredients; mix well.
• Drop by teaspoons onto ungreased cookie sheet.
• Bake 10-12 minutes or until golden brown.

PEANUT BUTTER OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Cream the butter and peanut butter together in a large mixer on high. PEANUT BUTTER NOTE: I use 1/4 cup of both creamy and chunky peanut butter in this recipe, but use what you have. My husband likes chunky, and I like creamy so we always have both :).
• Add the sugar, brown sugar and vanilla and continue to beat until the mixture is fluffy. Add the egg and beat until well combined.
• In a separate bowl, mix the dry ingredients until combined: flour, baking soda, baking powder, salt, and oats.
• Slowly add to the butter/sugar mixture and mix until well combined.
• Place the batter onto a sheet pan by the tablespoonful, leaving about 2 inches between each cookie. I use a cookie scooper to make it easier.
• Bake in the top half of the oven until the cookies are golden, about 10-12 minutes. NOTE: The cooking time will depend on the size of cookie (or scooper) that is used, so check at 10 minutes. They should be golden on the edges, but don't overcook these cookies. They should still be chewy.
• Remove and let cool.

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.

PEANUT BUTTER OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• In a mixing bowl, cream the shortening and peanut butter. Add the brown sugar, eggs, and vanilla; mix well.
• Combine oats, flour, baking soda, and salt; add to the creamed mixture and mix well.
• Drop by the rounded teaspoonfuls onto ungreased baking sheet. Flatten with fork. Bake for 12 minutes or until done.

PEANUT BUTTER & OAT COOKIES RECIPE

Steps:

• In a medium bowl, combine the oats, cinnamon, and baking powder.
• In a separate bowl, beat the egg. Add the peanut butter and brown sugar and stir until combined.
• Add the dry ingredients to the wet mixture and slowly stir until combined.
• Fold in the chocolate chips.
• Refrigerate the dough for 30 minutes.
• While the dough is in the fridge, preheat the oven to 180°C.
• Line a baking sheet with baking paper. Spoon out cookie mixture and flatten the dough with the back of a fork.
• Bake for 10 minutes.
• Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.

SOFT PEANUT BUTTER OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper or a baking mat.
• In a large bowl (or the bowl of your stand mixer) beat together the butter, peanut butter, granulated sugar, and brown sugar, until the mixture is light and fluffy, about 5 minutes (using a hand mixer if you don't have a stand mixer is a good option.)
• Add the two eggs and vanilla and mix to combine.
• Add the oats, flour, baking soda, baking powder, and salt to the bowl and mix to combine well.
• Let the mixture rest for 5 minutes and then stir again (this gives the oats time to absorb some of the moisture giving you the nice cookie dough texture).
• Using a cookie scoop or two spoons, place a large tablespoon of dough on the baking sheet, about 3 inches apart.
• Bake the cookies for 10-12 minutes, until the edges are set and lightly browned.
• Remove from the oven and let cool on the baking sheet for 5 minutes before removing from the sheet and placing on a wire rack to cool.
• Enjoy right away. Store extras in an air-tight container for up to a week or in the freezer for much longer.

THE BEST PEANUT BUTTER-OATMEAL COOKIES

Steps:

• In large bowl mix the butter, shortning, sugars and peanut butter.
• Add eggs one at a time.
• Blend flour, soda and salt then add to sugar mixture.
• Then add oats.
• Form into 1 1/2 inch balls (no need to press with fork like usual) These come out perfectly round Bake 350 degrees for 12 minutes.