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
SOFT PEANUT BUTTER OATMEAL COOKIES
Perfectly soft and chewy peanut butter oatmeal cookies made with quick oats, peanut butter, brown sugar. Baked to cookie perfection.
Provided by Melissa Griffiths - Bless this Mess
Categories Cookies
Time 40m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 132 calories, Sugar 7.3 g, Sodium 74.1 mg, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 15 g, Fiber 0.9 g, Protein 2.7 g, Cholesterol 17.9 mg
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
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.
WHOLE WHEAT PEANUT BUTTER OATMEAL COOKIES
I love these cookies. They are crunchy and chewy and creamy and warm and good. I have been known to let the kids have them for breakfast when I want to sleep in on a Saturday morning. But that is a secret, so don't tell anyone. ;-)
Provided by Roosie
Categories Dessert
Time 32m
Yield 2 dozen, 12 serving(s)
Number Of Ingredients 9
Steps:
- In a large bow combine the softened margarine and peanut butter.
- I measure the peanut butter by packing it tightly into a metal measuring cup.
- Then I scrape it out with my fingers.
- Add the sugar or Sucanat and the egg to the bowl.
- Mix it up really good until it is smooth, fluffy and glossy.
- I do this with a wire whisk.
- You could use a big spoon if you prefer.
- Add the vanilla and stir it in a little.
- Add the salt, baking soda, oatmeal, and flour.
- Stir it all up really well.
- You need a spoon to stir in the dry ingredients.
- A whisk just won't work for this part because the batter is so thick.
- Drop the dough by spoonfuls onto an ungreased cookie sheet.
- These cookies don't spread very well so flatten the cookies with a fork or the flat bottom of a cup which has been dipped into flour.
- Bake at 350°F for about 12 minutes.
- Half a cup of chocolate chips may be added to the batter if desired.
Nutrition Facts : Calories 213.2, Fat 10.3, SaturatedFat 2.2, Cholesterol 15.5, Sodium 205.1, Carbohydrate 26.8, Fiber 2.3, Sugar 14.5, Protein 5.4
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