Pb Oatmeal Chocolate Chip Cookies Recipes

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:

• 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°.
• 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:

• Set 2 racks in the middle and upper thirds of the oven and preheat to 350 degrees F.
• In a medium bowl, stir the flour, baking powder, baking soda, salt, oats, and pecans together with a whisk or fork.
• In a large bowl, beat the butter, brown sugar, and granulated sugar together for 30 seconds until blended. Beat in the egg until smooth and barely fluffy. With mixer running on medium high, drizzle in the maple syrup, and vanilla until incorporated. Turn the mixer down to its lowest setting and gradually add the flour-oatmeal mixture. Blend just to combine, then mix in the chocolate chips.
• Drop walnut-sized balls of dough onto a nonstick or parchment-lined cookie sheet at 3-inch intervals. With moistened fingers, flatten and round out the cookies a little. Bake for 9 minutes, turning the pan once for even baking. The cookies are done when they are lightly browned on top. Set the cookie sheets on a rack to cool.

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread the oats on a baking sheet and bake on the top rack, stirring occasionally, until lightly browned and toasted, 8 to 10 minutes; let cool completely.
• Whisk the flour, baking soda and salt in a small bowl. Beat the butter, brown sugar and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the peanut butter until smooth, then beat in the eggs and vanilla. Reduce the mixer speed to low and beat in the flour mixture until incorporated. Stir in the oats and 1 1/2 cups chocolate chips with a rubber spatula until combined.
• Line 2 baking sheets with parchment paper. Drop mounds of dough (about 2 tablespoons each) about 1 1/2 inches apart onto the prepared baking sheets. Flatten to about 1/2 inch thick with your fingers. Bake, switching the pans halfway through, until the edges of the cookies are set but the centers are still soft, about 18 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Put the remaining 1/2 cup chocolate chips in a microwave-save bowl. Microwave in 30-second intervals, stirring, until smooth. Drizzle on the cookies. Let set, 15 minutes.

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:

• Preheat oven to 350°. In small bowl, combine oats, flour, baking powder, baking soda and salt; set aside.
• In large bowl, with electric mixer on medium speed, beat Spread and Skippy ® Creamy Peanut Butter until smooth. Beat in sugars, then eggs and vanilla until blended. Beat in flour mixture just until blended, then stir in chocolate.
• On ungreased baking sheets, drop dough by rounded tablespoonfuls, 2 inches apart.
• Bake 13 minutes or until golden. Remove cookies to wire rack and cool completely.

Steps:

• Preheat oven to 350 degrees F.
• Cream butter, sugars and eggs. An electric mixer makes this easier, of course.
• Add vanilla and mix.
• Add peanut butter and mix until the sugars have dissolved. There should be very little or no grittiness left. This should take only a few minutes.
• Sprinkle in baking soda and salt, making sure they mix throughout.
• Add rolled oats and mix just until blended.
• Remove bowl from mixer and stir flour in a cup or so at a time. I like a "medium" dough -- soft enough that I can roll it but not so soft that it sticks to my hands. If you like flatter cookies that spread out more, you might cut back on the flour. If you like rounder cookies, you might add a little more flour.
• When the dough is the consistency you prefer, stir in the chocolate chips. If DH weren't a nut hater, I'd stir in a cup of walnuts or pecans here, too.
• Form balls (or drop dough) of approximately heaping tablespoons size onto an ungreased cookie sheet, flattening the balls or blobs of dough slightly.
• Bake for 9-11 minutes. I like to pull them right after the cookies have risen to their highest point and then "fallen."
• I hope you enjoy them!

Steps:

• In a food processor pulse 1 cup oats 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 butter and sugars until light and fluffy and beat in vanilla and peanut butter. Add eggs, 1 at a time, beating well after each addition, and gradually beat in flour mixture. Add chocolate chips and grated chocolate, beating just until combined. Chill cookie dough, covered, at least 2 hours and up to 1 week.
• Preheat oven to 325°F.
• Form rounded tablespoons of dough into balls and arrange about 2 inches apart on ungreased baking sheets. Flatten balls slightly.
• Bake cookies in batches in middle of oven 15 minutes, or until just pale golden. Cool cookies on baking sheet 5 minutes and transfer to racks to cool completely.

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:

• Pre-heat the oven to 350.
• Cream butter, peanut butter, and sugars together.
• Add eggs and vanilla extract. Beat well.
• Add flour, baking soda, and salt. Mix well.
• Stir in oatmeal.
• Stir in chocolate chips.
• Spray baking sheets with vegetable oil.
• Spoon 1-inch spoonfuls of dough about 2-inches apart on to prepared baking sheets.
• Bake for 15 minutes, or until the cookies turn golden brown. (They won't feel done, but when left on the counter for a few minutes, they will harden.).
• Remove cookies from baking sheets and place on a wire rack or paper towels.
• Let cool.
• Enjoi :).

Steps:

• Cream together the butter, peanut butter, brown sugar and granulated sugar.
• Add egg and beat together well.
• Sift flour, baking soda, salt and cream of tartar together.
• Add flour mixture to creamed mixture and mix well.
• Fold in oatmeal and chocolate chips.
• Form dough into balls and place on baking sheet. Flatten with fork in a criss cross pattern.
• Bake at 350F for 10-12 minutes.
• Let cool in pan for 5 minutes before removing to wire rack to cool completely.