Peanutbutterchocolatechipraisinoatmealcookies Recipes

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 the oven to 350 degrees F. Line a baking sheet with parchment.
• Mash the bananas with a fork in a large bowl. Add the oats, peanut butter, chocolate chips, honey, cinnamon and salt, and stir until just combined. (The mixture may be thick and hard to stir.)
• Scoop out the dough with a cookie scoop, and form balls with your hands, pressing the dough together very tightly. Place the balls on the prepared baking sheet. Bake until the edges start to brown, 12 to 15 minutes.

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:

• Preheat the oven to 350 degrees F. Lightly spray a 9-by-13-inch glass baking dish with nonstick cooking spray.
• Combine the butter, brown sugar and granulated sugar in a large bowl and beat using a handheld mixer until light and fluffy, about 2 minutes. Add the peanut butter, vanilla extract and eggs and beat again until fully combined. Add the flour, baking soda and salt and mix on low speed until the mixture is just fully mixed. Fold in the oats and chocolate chips with a rubber spatula. Spread the mixture in the prepared baking dish and bake until just set, 30 to 35 minutes. Do not over bake. Allow to cool completely before cutting into squares and serving.

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:

• Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a 13by-9-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch (this will help you lift the bar easily from the pan in one piece). Spray the pan with cooking spray.
• Mix the flour, baking soda and salt in a medium bowl. In a large bowl, whisk the melted butter and sugars until combined. Use a whisk or a rubber spatula to mix in the egg, egg yolk, peanut butter and vanilla until smooth. Fold in the flour mixture until just combined (be careful not to over mix the dough or the bars will be tough). Fold in the chocolate chips and the peanuts.
• Scrape the dough into the prepared pan, pressing and smoothing the top with a rubber spatula. Bake until the top is slightly golden and firm to the touch and the edges are starting to pull away from the sides of the pan, 30 to 35 minutes. Let cool completely on a wire rack.
• Lift up on the foil overhang to remove the bar from the pan, and transfer it to a cutting board. Use a ruler to cut it into 2-inch squares.

Steps:

• For the peanut butter filling: Line 2 regular baking sheets and 1 smaller one with parchment paper.
• Whisk together the peanut butter and confectioners' sugar in a medium bowl until smooth. Using a tablespoon scoop, portion into 18 rounds and place them on the small parchment-lined pan. Put them in the freezer to firm up, at least 20 minutes.
• Preheat the oven to 375 degrees F.
• For the cookie dough: Meanwhile, in the bowl of an electric mixer fitted with a paddle attachment, cream together the brown sugar, butter and granulated sugar until nice and combined, about 2 minutes. Add the vanilla and egg and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated.
• In a separate bowl, stir together the flour, coffee granules, baking soda, baking powder and salt. Add the dry ingredients to the mixer gradually, mixing on low until totally incorporated. Stir in the chocolate chunks.
• Scoop the cookie dough into eighteen 2-tablespoon portions and with your palm, flatten each scoop into a disc.
• Place one peanut butter round in the center of a dough disc. Bring the edges of the dough around the peanut butter round and enclose completely. Roll to ensure all the peanut butter is covered. Flatten with your palm, creating a disc shape once again. Repeat with the remaining peanut butter rounds and dough discs. Split the finished discs between the 2 lined baking sheets.
• Bake until the cookies are golden brown, 10 to 11 minutes. Transfer the cookies to a cooling rack and allow them to cool slightly before eating, 5 to 7 minutes.

Steps:

• Set oven 350°.
• Prepare a lightly greased cookie sheet.
• In a large mixing bowl cream together the butter, shortening, peanut butter and vanilla until well blended.
• Add in egg whites and beat until fluffy (about 5 minutes,).
• In a small bowl mix together flour with baking powder and baking soda.
• In another bowl mix together rice cereal with oats and chopped peanuts.
• Add/mix in the flour mixture into the creamed mixture until well combined.
• Mix in the rice cereal mixture.
• Place in refrigerator until well chilled (about 3 hours or up to 24 hours).
• Set oven to 350°F.
• Drop by by rounded tablespoonfuls onto baking sheet about 2" apart.
• Flatten with a fork forming a crisscross pattern.
• Bake for about 7-8 minutes.
• Transfer to wire rack (these will crisp up more upon standing).

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:

• .Mix flour, baking soda, baking powder together in a large bowl, then add the oatmeal until evenly mixed (@ 2 cups at a time). Set aside.
• Cream the butter until smooth and pale, then slowly add the granulated sugar, then the brown sugar until the sugars and butter are evenly mixed. If you are using a stand mixer, scrape down the sides and add the eggs 1 at a time until smooth. (We use a large cookie spoon to mix with) Add the corn syrup and vanilla and mix well.
• Add the oat mixture @ 1/3 at a time mixing on low speed until fully mixed (it gets very stiff when doing by hand).
• Fold in both kinds of chocolate chips ( nuts if you are using them) and then split dough in half and add the raisins to one half of the batch. Cover both batches with plastic wrap and refrigerate 3 hours minimum (overnight is best)).
• Preheat oven to 375 degrees and place rounded tablespoon sized ball on a parchment lined cookie sheet. Bake for about 12 minutes and let stand for about five minutes on cookie sheet before placing cookies on a wire rack to cool.

Steps:

• combine butter, sugar, cocoa, salt, milk, and vanilla in a saucepan and cook for 5 minutes.
• stir in peanut butter.
• remove from heat and add quick oats; mix well.
• drop from a teaspoon onto wax paper; let cool.

Steps:

• Preheat oven to 350 degrees. Stir together oats, flour, baking soda, baking powder, and salt in a medium bowl; set aside.
• Put sugars, butter, and peanut butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.
• Reduce speed to low. Add oat mixture, and mix until just combined. Mix in peanuts and chocolate chips.
• Using a 1 1/2-tablespoon ice cream scoop, drop balls of dough 2 inches apart on baking sheets lined with parchment paper.
• Bake cookies, rotating sheets halfway through, until golden brown and just set, 13 to 15 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely.

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:

• Preheat oven to 350 degrees. In a bowl, whisk together flour and baking soda; set aside. In a large bowl, using an electric mixer, beat peanut butter, butter, and sugars until light and fluffy. Add eggs and vanilla, and beat until smooth. With mixer on low, gradually add flour mixture, beating just until combined. Stir in chocolate chunks.
• Drop dough by heaping tablespoons, 1 inch apart, onto two large baking sheets. Bake until golden, 13 to 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.