Chocolatepeanutbutterchipoatmealcookies Recipes

Steps:

• In a food processor PULSE 1 cup oats (1 cup only) until ground fine.
• In a large bowl, stir together ground oats, remaining 1/2 cup whole oats, flour, baking powder, baking soda and salt.
• In another large bowl with an electric mixer, beat together softened butter and both sugars until light and fluffy (about 3-4 minutes).
• Add in eggs, vanilla (or maple extract if using, can use both, 2 tsp maple and 1 tsp vanilla!) and peanut butter; beat until well combined (about 1-2 minutes).
• Beat in the flour mixture until combined.
• Add in chocolate chips, grated chocolate and nuts (if using) mix well to combine.
• Set oven to 325°, and set oven rack to second-lowest position.
• Form the dough into rounded balls and place on a light-greased cookie/baking sheet about 2-inches apart on the sheet.
• Bake cookies for about 12-15 minutes or until just pale-golden.
• Cool cookies on baking sheet for 5 minutes and then transfer to racks to cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter, brown sugar and white sugar. Beat in the eggs one at a time, then stir in the peanut butter, water and vanilla. Combine the flour and baking soda, stir into the creamed mixture. Finally, stir in the rolled oats and chocolate chips. Drop by teaspoonfuls onto an unprepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven, until the cookies are lightly toasted on the edges. Remove from the baking sheet to cool on wire racks.

Steps:

• Preheat oven to 350°.
• Cream butter and sugars together. Add peanut butter, egg, and vanilla. And mix well.
• In another bowl mix dry ingredients together and add to butter mixture.
• Add chips and mix well.
• Either drop onto pan or roll into small balls.
• Bake for about 10-12 minutes.
• Cool for 5 minutes on sheet.

Steps:

• Preheat oven to 350.
• Cream butter and both sugars. Creaming means simply to beat until fluffy.
• Beat in eggs, one at a time, then beat in vanilla.
• Stir together flour, baking powder, salt, cinnamon and oats.
• Add to mixture and slowly beat until blended. Stir in nuts, chocolate and chips.
• Drop by tablespoonfuls an inch or so apart onto parchment covered or sprayed cookie sheet.
• Bake 12-15 minutes. Don't over bake!

Steps:

• In a medium bowl, sift together whole wheat pastry flour, oats, baking soda, salt and cinnamon.
• In a seperate large bowl, cream together peanut butter and sugar with a spatula until well combined, 3 - 5 minutes.
• In a blender, crumble the tofu in, add applesauce, soymilk and oil. Whiz on high until completely smooth. Add this mixture to the sugar mixture and cream together until well combined. Beat in the molasses and vanilla. Fold in the oats/flour mixture.
• Drop by rounded spoonfulls onto an ungreased cookie sheet. Flatten the tops by lightly pressing with a fork in a criss cross pattern. Bake for 15 minutes.

Steps:

• Heat oven to 375°F.
• Mix first 5 ingredients until blended. Beat butter, sugars and peanut butter in large bowl with mixer until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, mixing well after each addition. Stir in chocolate.
• Drop heaping tablespoonfuls of dough, 2 inches apart, onto baking sheets.
• Bake 10 to 12 min. or until lightly browned. Cool 1 min. on baking sheet; remove to wire racks. Cool completely.

Steps:

• In a small container or Mason jar, combine oats, milk, cocoa, peanut butter and maple syrup. Seal; refrigerate overnight. If desired, top with additional peanut butter and mini chocolate chips.

Steps:

• Preheat oven to 350 degrees. Stir together oats, flour, baking soda, baking powder, and salt in a medium bowl; set aside.
• Put sugars, butter, and peanut butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.
• Reduce speed to low. Add oat mixture, and mix until just combined. Mix in peanuts and chocolate chips.
• Using a 1 1/2-tablespoon ice cream scoop, drop balls of dough 2 inches apart on baking sheets lined with parchment paper.
• Bake cookies, rotating sheets halfway through, until golden brown and just set, 13 to 15 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely.

Steps:

• Preheat oven to 375. Mix flour, oats, baking soda, baking powder and salt; set aside.
• Beat sugars, butter and peanut butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla, mix well. Gradually add flour mixture, mixing until well blended after each addition. Stir in chopped chocolate. Drop heaping tablespoonfuls of dough, 2" apart, onto ungreased baking sheets.
• Bake 12-13 minutes or until lightly browned. Cool 1 minute; remove from baking sheets to wire rackes. cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter, shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla with the second egg. Mix flour, baking powder, cocoa powder, and salt in another bowl; mix the flour mixture into the butter mixture until just incorporated. Fold in peanut butter chips, mixing just enough to evenly combine.
• Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
• Bake in preheated oven until cookies are set, about 8 minutes.

Steps:

• Preheat oven to 350.
• Mix dry ingredients (other than choc chips).
• Cream shortening, peanut butter, and sugars in seperate bowl.
• Beat eggs and vanilla into shortening and sugar mix.
• Add dry mix.
• Blend chocolate chip in (is a bit tough but well worth it!).
• Bake 11-13 minute.

Steps:

• In microwaveable bowl, put oatmeal, peanut butter and milk. Microwave on high for 1 1/2 minutes. (1 min 44 seconds for old fashioned oats.).
• Add chocolate chips. Stir until melted.
• Microwave another 1 1/2 minutes. (1 minute 44 sec. for old fashioned oats.).
• Stir. Let stand until desired consistency.