PEANUT BUTTER OATMEAL COOKIES
These peanut butter oatmeal cookies are soft, chewy and filled with peanut butter goodness. The oatmeal adds tons of texture, and it's a quick and easy recipe that all peanut butter fans are sure to love.
Provided by Fiona Dowling
Categories Dessert
Time 35m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 127 kcal, Carbohydrate 14 g, Protein 2 g, Fat 7 g, SaturatedFat 3 g, TransFat 0.2 g, Cholesterol 18 mg, Sodium 87 mg, Fiber 1 g, Sugar 8 g, UnsaturatedFat 4 g, ServingSize 1 serving
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
CRUNCHY PEANUT BUTTER AND OATS SPREAD
This is really good and very kid-friendly. It keeps well in a plastic container. Cook time is for the toasting of the oats.
Provided by Sherri35
Categories Lunch/Snacks
Time 20m
Yield 5 sandwiches, 5 serving(s)
Number Of Ingredients 3
Steps:
- Toast oats by putting them on a cookie sheet, and baking at 350 degrees for about 15-20 minutes, stirring occasionally.
- Mix together toasted oats, peanut butter and honey.
- Excellent spread on toast, bagels, crackers and for peanut butter and jelly sandwiches.
Nutrition Facts : Calories 523.8, Fat 33.2, SaturatedFat 6.8, Sodium 297.8, Carbohydrate 47.8, Fiber 5, Sugar 33.9, Protein 18
EASY PEANUT BUTTER OATMEAL COOKIES
This easy oatmeal cookie recipe is great with a glass of cold milk! With their peanutty flavor, these scrumptious cookies hit the spot. Plus, they couldn't be easier to make! -Marilyn Blankschien, Clintonville, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 57mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.
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