OATMEAL CHOCOLATE-CHIP PEANUT-BUTTER BANANA BREAKFAST COOKIES
What makes the perfect breakfast cookie? I've determined that people like a low-sugar cookie. They also really like oatmeal. As far chocolate? Less is more. These breakfast cookies are easy to make, assemble and serve-and are definitely not your average oatmeal-and-raisin cookies.
Provided by Amanda Rettke
Time 20m
Yield about 12 cookies
Number Of Ingredients 7
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.
ON-THE-DOUBLE PEANUT BUTTER COOKIES
Get delicious homemade cookies on the double when you use a fast and easy shaping and slicing technique.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 56
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- In large bowl, mix sugars, peanut butter, oil and egg with spoon until smooth. Stir in flour, baking powder, baking soda and salt.
- Divide dough into fourths. Shape each fourth into roll, about 14 inches long, on ungreased cookie sheet, placing 2 rolls on a cookie sheet. Pat each roll to about 1/2-inch thickness. Sprinkle 2 tablespoons peanut butter chips on each strip; press lightly.
- Bake 6 to 8 minutes until golden brown; cool 2 minutes. Cut each strip crosswise at an angle into 2-inch slices; cut slices crosswise at an angle the other direction to make triangle shapes. Remove from cookie sheet to wire rack.
Nutrition Facts : Calories 60, Carbohydrate 7 g, Cholesterol 5 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Cookie, Sodium 45 mg
DOUBLE OAT PEANUT BUTTER BREAKFAST COOKIE
A few years ago I saw a detailed recipe for this cookie and decided to simplify it
Provided by Tina Brown @TinaBrown
Categories Cookies
Number Of Ingredients 9
Steps:
- Mix cookie mixes, water, all the oil and eggs.
- Dough will be stiff. Incorporate raisins, chips and cheerios into dough.
- Place heaping teaspoons full of cookie dough onto cookie sheets and bake in a 350 degree oven for 10-12 minutes. Makes about 4 dozen
SKINNY OATMEAL PEANUT BUTTER BREAKFAST COOKIES
86% less sat fat • 71% less sodium than the original recipe. Finally, give into your cravings and enjoy a peanut butter and oatmeal dessert for breakfast. We promise not to tell your inner-child that it's actually a nutritious way to jump-start your day.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside. In a large bowl, stir together banana, peanut butter, honey, and vanilla. In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries.
- Using a 1/4-cup measure, drop mounds of dough 3 inches apart on prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2 3/4-inch round, about 1/2 inch thick.
- Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.
Nutrition Facts : Calories 220, Carbohydrate 38 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 22 g, TransFat 0 g
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
DOUBLE PEANUT BUTTER COOKIES II
A healthier version of peanut butter cookies. These taste great because they are made with honey.
Provided by Lynda
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 60
Number Of Ingredients 9
Steps:
- Sift together the whole wheat flour, pastry flour, baking powder and salt, set aside. In a medium bowl, stir together the vegetable oil, 2 cups of peanut butter, honey and yogurt until smooth. Add the dry ingredients and mix by hand until well blended. Shape into a roll that is 2 inches in diameter, wrap and chill until firm.
- Preheat oven to 350 degrees F (175 degrees C).
- Unwrap the roll of dough, and slice into 1/4 inch slices. Place half of the cookies onto unprepared baking sheets. Spread 1/2 teaspoon of peanut butter onto the center of each cookie on the sheets, cover with the remaining cookie rounds, and seal edges tightly with a fork.
- Bake for 10 to 12 minutes in the preheated oven. Remove cookies from baking sheets to cool on wire racks.
Nutrition Facts : Calories 136 calories, Carbohydrate 15.8 g, Cholesterol 0.1 mg, Fat 7.4 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 1.4 g, Sodium 81.9 mg, Sugar 8 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.
DOUBLE OAT BREAKFAST COOKIES
$400.00 prize winner. Each serving is 2 cookies. I found this in Better & Homes and Gardens magazine. I have not tried this recipe, but I'm posting this for safe keeping.
Provided by internetnut
Categories Breakfast
Time 25m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375. In large mixing bowl beat butter and peanut butter with electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping sides of bowl. Beat in water, egg, and vanilla until combined. Beat in flour until combined. Beat in as much of the rolled oats as you can with mixer. Stir in any remaining oats. Stir in raisins and oat cereal.
- Drop dough by scant 1/4 cupfuls about 3-inches apart onto an ungreased cookie sheet. Flatten slightly. Bake for 10-12 minutes or until edges are lightly browned. Cool on cookie sheet for 5 minutes. Transfer to a wire rack and let cool completely. Store cookies in a tightly covered container for up to 5 days or freeze for up to 3 months.
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DOUBLE OAT BREAKFAST COOKIES - BETTER HOMES & GARDENS
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4/5 (26)Calories 397 per servingTotal Time 40 mins
- Preheat oven to 375 degrees F. In large mixing bowl beat butter and peanut butter with electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping sides of bowl. Beat in water, egg, and vanilla until combined. Beat in flour until combined. Beat in as much of the rolled oats as you can with mixer. Stir in any remaining rolled oats. Stir in raisins and oat cereal.
- Drop dough by scant 1/4 cupfuls about 3 inches apart onto an ungreased cookie sheet. Flatten slightly. Bake for 10 to 12 minutes or until edges are lightly browned. Cool on cookie sheet for 5 minutes. Transfer to a wire rack and let cool completely. Store cookies in tightly covered container for up to 5 days or freeze for up to 3 months. Makes 24 (2-cookie) servings.
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