Peanut Pecan Butter And Oatmeal Cookies Recipes

Steps:

• Combine peanut butter and pecans in a food processor and purée until almost smooth. Whisk together flour, baking soda, and salt in a small bowl.
• Using an electric mixer, beat both sugars and butter in a large bowl until fluffy, about 3 minutes. Add peanut butter mixture and vanilla; beat to blend well. Beat in egg. Add dry ingredients and mix until well combined. Add both oats. Continue to blend at high speed for 1 minute. Cover bowl with plastic wrap and refrigerate for at least 3 hours.
• Arrange racks in upper and lower thirds of oven; preheat to 375°. Line 2 baking sheets with foil. Scoop rounded balls of dough (2 teaspoons each) onto cookie sheets, spacing 1" apart. Bake until light golden, 10-12 minutes (rotate baking sheets 180 degrees halfway through baking).
• Let cookies cool on sheets for 2 minutes. Transfer to wire racks to cool completely.

Steps:

• 1. Mix together peanut butter, sugar, eggs, vanilla and salt. Stir in coconut flour, oats, amaranth and flaxseed meal.
• 2. Make small balls of batter, flatten and place on greased cookie sheet. Bake at 375
• Degrees F for about 15 minutes.
• 3. Cool slightly and remove from cookie sheet.

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:

• 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 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.

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.

Steps:

• Heat oven to 350°F.
• Mix flour, oatmeal, baking powder, baking soda and salt; set aside. Beat coconut oil, peanut butter and sugars in large bowl with mixer until light and fluffy.
• Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition.
• Fold in Chocolate chips.
• Roll into tablespoonful size balls of dough, 2 inches apart, onto greased baking sheets. Sprinkle with sugar if desired. Flatten each, in criss-cross pattern, with tines of fork.
• Bake for 10 minute or until golden brown. Cool on baking sheets 5 minutes; transfer to wire racks. Cool completely.