Best Peanut Oat Cookies Recipes

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 OAT BRAN COOKIES

Steps:

• 1. Preheat oven to 350ºF. Melt margarine and combine with white and brown sugar.
• 2. Add egg and mix well. Stir in peanut butter and vanilla until smooth.
• 3. Add the remaining dry ingredients and mix well.
• 4. Drop by teaspoonful onto ungreased cookie sheet.
• 5. Bake 10-12 minutes or until golden brown.

60 SEC. CHOCOLATE OAT PEANUT-BUTTER COOKIES!

Steps:

• Have all ingredients measured and ready.
• Place sugar, milk, butter and the cocoa in pan.
• Bring to boil.
• Boil for 1 minute. Remove from burner.
• Quickly, stir in the quick oats, peanut butter, and vanilla extract.
• Drop onto wax paper by round teaspoonfuls.
• Leave to stand approximately 1/2 hour.

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.

PEANUT BUTTER AND CHOCOLATE CHUNK OAT COOKIES (NO FLOUR)

Steps:

• Set oven to 350 degrees.
• Line a baking sheet with parchment paper.
• In a large bowl beat the butter with both sugars until fluffy.
• Add in peanut butter, eggs and maple extract; beat until well combined.
• In a bowl combine 4-1/4 cups oats with baking soda and salt; add to the creamed mixture; stir until combined (the batter will be stiff).
• Stir in only 1 cup chocolate chunks with the nuts.
• Drop about 1/4-cup dough onto the baking sheet; lightly press each cookeie with fingertips into a 3-1/2-inch circle.
• Press 3-4 remaining chocolate chunks into each cookie, then sprinkle the tops of the cookie with some oats.
• Bake for about 13-14 minutes (the centers will be slightly soft).
• Cool for about 3 minutes on the baking sheet, then remove to wire racks to cool.
• Delicious!

PEANUT-BUTTER-OAT DROP COOKIES WITH JAM

Steps:

• Preheat oven to 375°F. Combine butter, brown sugar, peanut butter, baking soda, and salt in a large bowl and beat with an electric mixer on medium-high speed until light and creamy, about 2 minutes.
• Beat in egg yolk and vanilla, then add flour and mix until just combined. Scoop dough into 1-inch balls and roll in oats to coat; place cookies on parchment-lined baking sheets, spaced 1 inch apart.
• Bake, rotating pans halfway through, until puffed and just set around edges, 10 to 12 minutes. While cookies are still warm, indent centers with the end of a wooden spoon; fill each with 1/2 teaspoon jam. Transfer to a wire rack and let cool completely before serving.

PEANUT BUTTER AND BANANA OAT COOKIES

Steps:

• Combine all ingredients in a large bowl. Let sit for 30 minutes.
• Preheat oven to 350.
• Drop by spoonfuls onto parchment lined or lightly greased baking sheet. Bake for 15-20 minutes until lightly golden.

PEANUT BUTTER OAT COOKIES

Steps:

• In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the remaining ingredients; stir into creamed mixture and mix well. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 3 minutes before removing to wire racks.

PEANUT BUTTER ROLLED OAT COOKIES

Steps:

• Melt and boil sugar, milk, butter and salt. Boil 1 minute. Remove from heat. Add vanilla and peanut butter. Add oats. Drop spoonfuls on wax paper and let cool.

CHOCOLATE PEANUT BUTTER OAT NO-BAKE COOKIES

Steps:

• Combine sugar, cocoa, milk and butter in saucepan and cook for 1 minute after mixture reaches rolling boil. Remove from heat and add vanilla, salt, peanut butter and oatmeal. Mix. Drop by spoonfuls on waxed paper. Refrigerate.

PEANUT OAT COOKIES

Steps:

• In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine oats and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate chips and peanuts. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool.