PEANUT BUTTER OATMEAL COOKIES
These peanut butter oatmeal cookies are 100% delicious. Plus, they're gluten free and easy to make in just one bowl. Meet your new favorite peanut butter cookie recipe! Recipe yields about 27 cookies.
Provided by Cookie and Kate
Categories Cookie
Time 35m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 cookie (made with first ingredient listed on each line), Calories 203 calories, Sugar 19.4 g, Sodium 175.6 mg, Fat 10.8 g, SaturatedFat 3.9 g, TransFat 0 g, Carbohydrate 23.6 g, Fiber 1.1 g, Protein 4.4 g, Cholesterol 20.7 mg
CHEWY, LOADED, OATMEAL, PEANUT BUTTER BAR "COOKIES"
I came up with these last night, and am so pleasantly surprised at the result! I wasn't in the mood (or didn't have time) to do the cookie thing, so I decided to make a bar cookie, but had a hard time finding a recipe that had the ingredients that I had in mind, so I came up with my own. These are also good for breakfast and have wholesome ingredients, although admittedly not low in fat. You can vary this to your own personal taste by adding any kind of chopped dried fruit and/or nuts, and of course you could add chocolate pieces as well. These were easy to make, and didn't take a lot of time. ** See peanut allergy note below!
Provided by Yrhaven aka Condime
Categories Bar Cookie
Time 30m
Yield 24 2x2 squares, 24 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350.
- Grease a 12x12 pan that has at least 1" sides (obviously if you use a smaller pan, & make this thicker, you will have to adjust your cooking time).
- Combine- flour, sugars, baking soda, salt and spices in a large mixing bowl.
- In the meantime, melt butter and peanut butter together over low heat, until melted & combined (probably about 4 minutes, or so).
- Make a well in the center of your flour mixture, add vanilla & egg, mix, then add yogurt & molasses & mix, (this will get the egg incorporated before you add the warmer butter mixture), make sure butter/peanut butter is slightly cooled, then add, mix well.
- Add oats, raisins, coconut, this should be fairly easy to combine.
- Transfer mixture to your pan, it's sticky and really easiest to spread using your fingers, make an even layer.
- Bake at 350 for 20-28 minutes.
- Keep checking it, remove from oven when golden, & when you can tell the center is set (depending on your oven, the size of your pan & thus the thickness of your mixture) it may even take 30 minutes or so, but dont overcook it if you want them to be chewy! Remember it will continue to cook & set after you take it out!
- Remove from oven, and let pan stand (I cooled mine while we ate dinner before I cut them).
- Cut into squares, whatever size you desire, I used a pastry cutter (view this image to get an idea of what I'm talking about).
- http://www.atmosenergycooks.com/graphics/utensils/pastry_scraper.gif.
- I just pressed down to cut, then lifted, and moved on down the line, this method is really easiest as it is still pretty sticky.
- If you don't have a pastry cutter, seeing one should give you an idea of what else you can use for this.
- I then put the cut squares into sealed, plastic bags for storage.
- This made about 24, 2x2 squares.
- **It should also be noted that if you take this to a potluck or something, or have company, that since peanut allergies can be so deadly, you should make a little sign to put by it to let people know this has peanut butter in it, since it is not obvious that it does.
Nutrition Facts : Calories 185.2, Fat 5.3, SaturatedFat 2.6, Cholesterol 14.6, Sodium 114.5, Carbohydrate 31.8, Fiber 2.1, Sugar 16.7, Protein 4.1
LOADED PEANUT BUTTER COOKIES
These thick and chewy flourless cookies give off major comfort food vibes. The oats and coconut give them a chewy texture and heft, while the peanut butter cup candies double down on the chocolate-peanut butter profile. For the ideal soft and chewy texture, make sure to bake the cookies until they are very softly set at the edges and then cool slightly on the baking sheets to set as they will be delicate while warm.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 12 loaded peanut butter cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350˚ F. Spread the oats on a large baking sheet and bake until lightly toasted, 10 to 12 minutes. Let cool. Line 2 separate baking sheets with parchment paper.
- Combine the peanut butter and butter in a large bowl and beat with a mixer on medium speed. Add the brown sugar, granulated sugar, salt, baking powder and baking soda and beat until smooth, 1 to 2 minutes. Beat in the eggs, then with a rubber spatula, stir in the toasted oats, chocolate chips, coconut and peanut butter cups.
- Scoop 12 mounds of dough (about 1/3 cup each), packing the dough together, and arrange about 2 inches apart on the baking sheets. Lightly flatten with your fingers.
- Bake, switching the pans halfway through, until the edges of the cookies are set but still soft, 20 to 24 minutes. If any cookies are misshapen, use a spatula to press the edges back into a round shape. Let the cookies cool 10 minutes on the pans, then transfer to a rack to cool completely (the cookies will hold together best when fully cooled).
CHEWY OATMEAL PEANUT BUTTER COOKIES!
These cookies are chewy inside with a crusty outside , the ultimate combination for a cookie!! I think next time I make these, I'll add a little more flour as I like a thicker cookie. I used some sultanas, apricots and extra peanuts in mine.
Provided by Chickee
Categories Dessert
Time 27m
Yield 18 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 180c.
- Cream butter and sugars.
- Add egg, vanilla, water, peanut butter and mix well so that the dough is quite uniform.
- Add the flour, rolled oats, bicarbonate and the baking powder and mix well. Add nuts or the chocolate or the sultanas, mix lightly.
- Spoon tablespoonfulls onto a greased cookie sheet, and bake 12-15 minutes. SUPERVISE! Start to check after 10 minutes as they brown quickly!
Nutrition Facts : Calories 145.1, Fat 7.5, SaturatedFat 3, Cholesterol 19.8, Sodium 113.2, Carbohydrate 17.4, Fiber 1, Sugar 9.5, Protein 2.9
OATMEAL PEANUT BUTTER COOKIES
A nice change of pace from the usual peanut butter cookie. My husband never liked peanut butter cookies until I made him this recipe.
Provided by Michele
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h
Yield 48
Number Of Ingredients 10
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.
Nutrition Facts : Calories 120.3 calories, Carbohydrate 12.8 g, Cholesterol 7.8 mg, Fat 7.1 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 151.8 mg, Sugar 8.1 g
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