Flourless Peanut Butter Oatmeal Cookies Recipes

Steps:

• preheat oven to 350.
• cream butter, peanut butter, and sugars in a mixing bowl.
• add eggs one at at time, beating each well.
• beat in baking soda, honey, and vanilla.
• combine oats, m&m's, chips, and peanuts in a separate bowl.
• stir oat mixture into wet ingredients.
• drop tablespoon sized balls of dough onto a cookie sheet about 2 inches apart. (you may want to flatten them slightly with your palm for a more uniform shape).
• bake for 10 minutes, or until lightly browned.
• let cool for 1 minute, then transfer to a wire rack.

Steps:

• Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven.
• In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.
• Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat peanut butter, white sugar, and brown sugar together in a large bowl with an electric mixer until smooth. Stir egg, vanilla extract, and baking soda into peanut butter mixture; stir in chocolate chips.
• Drop mixture by small rounded spoonfuls onto a baking sheet about 2 inches apart.
• Bake in the preheated oven until cookies are flattened and golden, about 8 minutes.

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:

• 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:

• Melt the butter and set aside to cool. Place oats in a medium-sized bowl. Stir in both sugars and the salt and blend to break up any lumps.
• In a separate bowl, whisk together the melted butter, vanilla and egg. Stir this into the oat mixture, mixing with your hands or a large wooden spoon to work in the ingredients. Form into a large ball of dough.
• Chill the dough 20 minutes.
• Preheat oven to 350ºF. Meanwhile, prepare a baking sheet by lining with parchment paper.
• Form the chilled dough into 1-inch balls and flatten down very slightly on the baking sheet. Bake for 13 to 17 minutes or until the edges are nicely browned and the tops of the cookies are medium golden in color.
• Cool well on the baking sheet (about 10 minutes) before attempting to remove, using a metal spatula or icing knife.
• The dough can also be brought to room temperature and flattened more when placed on the baking sheet to make a large, crisp and lace-like cookie. Keep the cookies refrigerated.