OATMEAL PEANUT BUTTER COOKIES III
These are so close to the Girl Scout oatmeal peanut butter cookies that you won't know the difference!
Provided by Joanne Reaney
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 40m
Yield 12
Number Of Ingredients 15
Steps:
- In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
- In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
- Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until cookies are a light brown.
- To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.
Nutrition Facts : Calories 397.4 calories, Carbohydrate 42.2 g, Cholesterol 47.7 mg, Fat 23.5 g, Fiber 2.2 g, Protein 7.8 g, SaturatedFat 9.9 g, Sodium 343.4 mg, Sugar 29.2 g
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
GIANT PEANUT BUTTER COOKIES
My favorite peanut butter cookie. Not too peanuty and a nice texture. Makes 20 regular-size or 10 3-inch cookies.
Provided by SharleneW
Categories Dessert
Time 24m
Yield 10 three inch cookies
Number Of Ingredients 10
Steps:
- Heat oven to 375°.
- In large bowl, combine sugars, margarine, peanut butter, vanilla and egg; beat well.
- Lightly spoon flour into measuring cup and level off.
- Add flour, baking powder, baking soda and salt; mix well.
- If you are making the large cookies, it helps to chill the dough for an hour or so at this point, before shaping. It seems to make a firmer cookie--less likely to break. If you aren't concerned about that, you can skip this step.
- Shape about 1/4 cup dough (for 3-inch cookie) into a ball and place 4 inches apart on ungreased cookie sheet (6 per sheet).
- Bake at 375° for 13-16 minutes.
- Remove from cookie sheet and cool completely on wire rack.
PEANUT BUTTER OATMEAL RAISIN COOKIES
Make and share this Peanut Butter Oatmeal Raisin Cookies recipe from Food.com.
Provided by LizCl
Categories Dessert
Time 28m
Yield 42 cookies
Number Of Ingredients 11
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.
JUMBO OATMEAL-RAISIN COOKIES
These classic cookies freeze nicely.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
- With an electric mixer, cream butter and sugars until light and fluffy. Beat in eggs and vanilla, scraping down sides of bowl as needed. Add flour mixture; beat just until combined. Add oats, raisins, and coconut; beat just until combined.
- Drop level 1/4-cup measures of dough, 1 1/2 inches apart, onto baking sheets.
- Bake until cookies have spread and are golden brown and soft to the touch, 18 to 20 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer to a wire rack to cool completely.
Nutrition Facts : Calories 287 g, Fat 8 g, Protein 8 g
NO-BAKE PEANUT BUTTER OATMEAL COOKIES
These cookies are very easy to make and are loved by everyone.
Provided by Becky Moore
Categories Desserts Cookies No-Bake Cookie Recipes
Time 35m
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 182 calories, Carbohydrate 25.2 g, Cholesterol 10.6 mg, Fat 8.2 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 3.4 g, Sodium 62.8 mg, Sugar 17.7 g
JUMBO OATMEAL-PEANUT BUTTER COOKIES
Make and share this Jumbo Oatmeal-peanut Butter Cookies recipe from Food.com.
Provided by Fauve
Categories Drop Cookies
Time 30m
Yield 3 dozen cookies
Number Of Ingredients 13
Steps:
- Combine first 4 ingredients in a large bowl.
- Set aside.
- Cream butter, peanut butter and sugars in another bowl until light and fluffy using electric mixer at medium speed.
- Add eggs, one at a time to creamed mixture; beat well after each addition.
- Blend in vanilla and milk.
- Gradually stir in dry ingredients, blending well.
- Stir in oats and raisins.
- Drop by tablespoon onto well greased baking sheets (about 2" apart).
- Bake in preheated 350* oven for 15 minutes, or till light golden brown.
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.
JUMBO BREAKFAST COOKIES
Jumbo breakfast cookies are perfect for grabbing on the way out the door. Feel free to substitute chocolate chips or dried cranberries for the raisins or any combination of the three for a little different twist.
Provided by J. Diamond
Categories 100+ Breakfast and Brunch Recipes
Time 22m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a very large bowl, mix together the sugar, peanut butter, butter, water, vanilla and eggs until smooth. Combine the flour, baking soda and salt; stir into the batter. Mix in the oats and raisins, then carefully stir in the cereal. Drop 1/2 cupfuls of dough onto ungreased cookie sheets, spacing cookies about 4 inches apart. Flatten cookies to 1 inch thick.
- Bake for 12 minutes in the preheated oven, until cookies are lightly browned at the edges. Let stand on the cookie sheets for 5 minutes before removing to wire racks to cool completely. Store at room temperature. I like to put each cookie into a sandwich bag which makes them easy to grab on the way out the door.
Nutrition Facts : Calories 324.8 calories, Carbohydrate 45.1 g, Cholesterol 35.8 mg, Fat 14.4 g, Fiber 2.6 g, Protein 6.3 g, SaturatedFat 6.3 g, Sodium 262.3 mg, Sugar 24.3 g
SOFT PEANUT BUTTER OATMEAL COOKIES
These soft cookies are a favorite of relatives and friends. When I double the recipe and take them to work, they always disappear.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 6-1/2 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 196 calories, Fat 10g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 155mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 2g fiber), Protein 4g protein.
JUMBO OATMEAL COOKIES
Make and share this Jumbo Oatmeal Cookies recipe from Food.com.
Provided by Saguaro
Categories Drop Cookies
Time 35m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F; in a medium bowl, mix together flour, baking soda and salt; set aside.
- With an electric mixer, cream butter and sugars until light and fluffy. Beat in eggs and vanilla, scraping down sides of bowl as needed. Add flour mixture; beat just until combined. Stir in oats,raisins and coconut, beat just until combined.
- Drop level 1/4 cup measures of dough 1 1/2 inches apart onto baking sheets. (I use parchment paper).
- Bake until cookies have spread and are golden brown and soft to the touch, 18 to 20 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer to wire rack to cool completely. Makes 20 large cookies.
Nutrition Facts : Calories 289.1, Fat 12.2, SaturatedFat 7.6, Cholesterol 45.5, Sodium 205.1, Carbohydrate 43.2, Fiber 2, Sugar 26.3, Protein 3.9
CHEERIOS JUMBO BREAKFAST COOKIES
Make and share this Cheerios Jumbo Breakfast Cookies recipe from Food.com.
Provided by hellokitty
Categories Drop Cookies
Time 24m
Yield 12 cookies, 12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 375°. Stir together sugar, butter, peanut butter, water, vanilla and egg in large bowl. Stir in remaining ingredients except cereal. Gently stir in cereal.
- Drop dough by rounded 1/3 cupfuls 4 inches apart onto ungreased large cookie sheet. Flatten dough to about 1 inch thick.
- Bake 13 to 15 minutes or until golden brown. Let stand 5 minutes before removing from cookie sheet. Store loosely covered.
- *If using spread, use only stick that has more than 65% vegetable oil.
- High Altitude (3500-6500 ft): Increase bake time to 14-16 minute.
- (The recipe doesn't say how many servings it comes up with, but I went with 12 cookies, but of course, if you want Jumbo ones then they will be bigger and you will get less cookies).
Nutrition Facts : Calories 367.7, Fat 14.9, SaturatedFat 6.3, Cholesterol 35.8, Sodium 327.9, Carbohydrate 55, Fiber 4.3, Sugar 29.6, Protein 7.6
PEANUT BUTTER JUMBOS
Oats, peanut butter and chocolate make these soft, chewy cookies hearty and nutritious. My whole family agrees this recipe is a real winner. -Deborah Huffer, Staunton, Virginia
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 9 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, cream peanut butter, butter and sugars until blended. Beat in eggs and vanilla. In another bowl, whisk oats and baking soda; gradually beat into creamed mixture. Stir in chocolate chips and baking bits., Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 12-14 minutes or until edges are browned. Remove from pans to wire racks to cool. Store in airtight containers.
Nutrition Facts : Calories 153 calories, Fat 8g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 106mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
EASY OATMEAL-PEANUT BUTTER COOKIES
These are not exactly your "dip in milk" cookies, but they are great and so easy to make with kids! Everyone always loves them and it seems as if I can't make enough. No oven needed!
Provided by chefjulia
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 30m
Yield 18
Number Of Ingredients 7
Steps:
- Stir sugar, butter, milk, and cocoa powder together in a saucepan over medium heat; bring to a boil. Boil for 1 to 2 minutes; err on the side of longer because if it doesn't boil enough, it won't set. Remove from the heat.
- Immediately stir in oats, peanut putter, and vanilla. Stir until completely mixed. Spoon onto waxed paper and let sit until hard, 10 to 15 minutes.
Nutrition Facts : Calories 215 calories, Carbohydrate 30.6 g, Cholesterol 14.1 mg, Fat 9.6 g, Fiber 1.6 g, Protein 3.4 g, SaturatedFat 4.3 g, Sodium 37.2 mg, Sugar 23.4 g
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