Chewy Peanut Butter Oatmeal Cookies Recipes

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!

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat brown sugar, shortening, milk, egg, and vanilla extract in a bowl until mixture is creamy. Stir oats, flour, baking soda, and salt into moist ingredients. Drop dough by spoonful onto ungreased baking sheets.
• Bake in the preheated oven until cookies are lightly golden brown, 8 to 10 minutes.

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.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk set aside.
• In a large bowl, blend sugars, using an electric mixer set at medium speed. Add butter, and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla and mix at medium speed until light and fluffy.
• Add the flour mixture and mix at low speed until just mixed.
• Drop by rounded spoonfuls onto an ungreased cookie sheet. With a wet fork gently press cookies in a crisscrossed pattern. Bake for 18-22 minutes or until slightly brown along edges.

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.

Steps:

• In a large bowl mix the butter, sugars, and peanut butter.
• Add eggs, one at a time and then add vanilla.
• Mix dry ingredients together and add to sugar mixture.
• Then add oats and raisins.
• Form into 1 inch balls and press down onto parchment lined baking sheet.
• Bake at 350 degrees for 12-14 minutes.

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.

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.

Steps:

• Combine sugar, milk, and butter in a large saucepan; bring to a boil. Cook at a boil, stirring constantly, for 2 minutes. Remove saucepan from heat.
• Stir peanut butter and vanilla extract into sugar mixture until smooth; fold in oats until well blended. Drop mixture by spoonfuls onto aluminum foil or waxed paper. Cool until cookies are set.

Steps:

• Preheat oven to 350°. In a bowl, cream shortening and peanut butter. Add brown sugar, eggs and vanilla; mix well. Combine oats, flour, baking soda and salt; add to the creamed mixture and mix well. Drop by rounded teaspoonfuls onto ungreased baking sheets. Flatten with a fork. Bake until done, 12-15 minutes.

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.

Steps:

• In a large bowl, cream the peanut butter, butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in baking soda, vanilla and corn syrup. Stir in the oats, chips and toffee bits., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 1 minute before removing to wire racks.

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.

Steps:

• In a large bowl, beat egg whites and brown sugar until frothy. Beat in peanut butter, applesauce, honey and vanilla. Combine the oats, flour, milk powder and baking soda; gradually add to peanut butter mixture. , Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks to cool.