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.
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.
THE WHOLE JAR OF PEANUT BUTTER COOKIES
This cookie got its name because a whole 18-ounce jar of peanut butter is used to make it. It is the creamiest, moistest cookie I have ever had, and bound to be a favorite with anyone who makes them. Just don't over bake them!
Provided by Kevin Ryan
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 30
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter, white sugar, and brown sugar until smooth. Add the eggs, yolks, and vanilla; mix until fluffy. Stir in peanut butter. Sift together the flour, baking soda, and salt; stir into the peanut butter mixture. Finally, stir in the peanuts. Refrigerate the dough for at least 2 hours.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
- Roll dough into walnut sized balls. Place on the prepared cookie sheet and flatten slightly with a fork. Bake for 12 to 15 minutes in the preheated oven. Cookies should look dry on top. Allow to cool for a few minutes on the cookie sheet before removing to cool completely on a rack. These cookies taste great when slightly undercooked.
Nutrition Facts : Calories 271.6 calories, Carbohydrate 24.5 g, Cholesterol 35.5 mg, Fat 17.5 g, Fiber 1.6 g, Protein 6.9 g, SaturatedFat 6.2 g, Sodium 210 mg, Sugar 15.6 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.
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
CLASSIC PEANUT BUTTER COOKIES
Makes great cookies!
Provided by Shirley Sadler
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h25m
Yield 24
Number Of Ingredients 9
Steps:
- Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
- In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
- Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 29.7 g, Cholesterol 35.8 mg, Fat 13.6 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 5.9 g, Sodium 209.4 mg, Sugar 18.2 g
GIANT CHEWY PEANUT BUTTER COOKIES
Make and share this Giant Chewy Peanut Butter Cookies recipe from Food.com.
Provided by Wildflour
Categories Dessert
Time 32m
Yield 24 cookies
Number Of Ingredients 10
Steps:
- In large bowl, whisk melted butter and both sugars.
- Whisk in eggs and vanilla til blended.
- Stir in peanut butter.
- In smaller bowl, whisk flour, baking powder and salt.
- Stir into butter mixture.
- Stir in peanuts.
- With a 1/4 cup measuring cup, scoop out dough, shape into balls. Makes 24 - 4" cookies.
- Place on parchment lined cookie sheets 2" apart.
- Flatten gently into 3" rounds.
- Bake in 375° oven for 12-14 minutes. Til light golden brown around edges but still slightly soft.
- Slide parchment paper onto wire rack to cool.
- Make criss-cross fork indentations on top of cookies for a more traditional look.
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