Frosted Peanut Butter Oatmeal Cookie Recipes

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OATMEAL PEANUT BUTTER COOKIES



Oatmeal Peanut Butter Cookies image

A nice change of pace from the usual peanut butter cookie. My husband never liked peanut butter cookies until I made him this recipe.

Provided by Michele

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 1h

Yield 48

Number Of Ingredients 10

½ cup shortening
½ cup margarine, softened
1 cup packed brown sugar
¾ cup white sugar
1 cup peanut butter
2 eggs
1 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup quick-cooking oats

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.

Nutrition Facts : Calories 120.3 calories, Carbohydrate 12.8 g, Cholesterol 7.8 mg, Fat 7.1 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 151.8 mg, Sugar 8.1 g

NO-BAKE PEANUT BUTTER OATMEAL COOKIES



No-Bake Peanut Butter Oatmeal Cookies image

These cookies are very easy to make and are loved by everyone.

Provided by Becky Moore

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 35m

Yield 24

Number Of Ingredients 6

2 cups white sugar
½ cup milk
½ cup butter
⅔ cup creamy peanut butter
1 teaspoon vanilla extract
3 cups quick-cooking oats

Steps:

  • Combine sugar, milk, and butter in a large saucepan; bring to a boil. Cook at a boil, stirring constantly, for 2 minutes. Remove saucepan from heat.
  • Stir peanut butter and vanilla extract into sugar mixture until smooth; fold in oats until well blended. Drop mixture by spoonfuls onto aluminum foil or waxed paper. Cool until cookies are set.

Nutrition Facts : Calories 182 calories, Carbohydrate 25.2 g, Cholesterol 10.6 mg, Fat 8.2 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 3.4 g, Sodium 62.8 mg, Sugar 17.7 g

FROSTED PEANUT COOKIES



Frosted Peanut Cookies image

Oats, chopped peanuts and peanut butter frosting make this a nice change of pace from a traditional peanut butter cookie. After folks sample these, compliments and recipe requests always follow. -Alicia Surma, Tacoma, Washington

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 5 dozen.

Number Of Ingredients 12

1 cup butter, softened
1-1/2 cups packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 cup quick-cooking oats
1 cup chopped salted peanuts
FROSTING:
1/2 cup peanut butter
3 cups confectioners' sugar
1/3 to 1/2 cup 2% milk

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well. Stir in oats and peanuts. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool. , For frosting, in a bowl, beat peanut butter, confectioners' sugar and 1/3 cup milk; add additional milk if necessary. Frost cookies.

Nutrition Facts : Calories 122 calories, Fat 6g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 64mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

FROSTED PEANUT BUTTER OATMEAL COOKIE



FROSTED PEANUT BUTTER OATMEAL COOKIE image

Categories     Cookies     Nut     Dessert     Bake

Yield makes approx 2-2 1/2 dozen

Number Of Ingredients 14

1 Cup Shortening, Room Temp
1 Cup Sugar
1 Cup Brown Sugar
2 Lg. Eggs, Room Temp
1 Cup Chunky Peanut Butter
2 Cups Flour
1/2 tsp Salt
2 tsp Baking Soda
1 Cup Quick Cooking Oats
6 Oz Peanut Butter Chips
Frosting:
2 Cups Conf. Sugar
1 Cup Smooth Peanut Butter
1/2 Cup Heavy Whipping Cream

Steps:

  • Cream together shortening and sugars. Add Eggs and blend again. Add Peanut Butter, oatmeal, Salt and baking soda. Mix well. Add Flour and Chips and stir untill blended. Form Golf ball sized cookie balls and place on greased cookie sheet. Press down with fork in criss cross patterns. Bake at 350 for 14 minutes DO NOT OVERBAKE they are done when the center slightly bounces back when touched. Allow to sit on cookie sheet for approx 3-5 min. then remove to cooling rack. Once cookies are completley cooled combine Frosting ingredients and beat for approx two minutes untill smooth. If frosting is too runny add some more sugar if it is to stiff add some more whipping cream. I have found that the frosting depends on the heat and humidity of the day. Frost the cookies generousley enjoy!!!

EASY PEANUT BUTTER OATMEAL COOKIES



Easy Peanut Butter Oatmeal Cookies image

This easy oatmeal cookie recipe is great with a glass of cold milk! With their peanutty flavor, these scrumptious cookies hit the spot. Plus, they couldn't be easier to make! -Marilyn Blankschien, Clintonville, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2 dozen.

Number Of Ingredients 5

1/2 cup chunky peanut butter
1/2 cup packed brown sugar
1 large egg
1-1/4 cups quick-cooking oats
1/2 teaspoon baking soda

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.

Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 57mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.

CRISPY PEANUT BUTTER-OATMEAL COOKIES



Crispy Peanut Butter-Oatmeal Cookies image

This makes a *ton* of cookies so no need to double the recipe, make sure you mix this in a large bowl or with your stand mixer there is a lot of batter, these are *not* a sweet cookie, you may increase the brown sugar if desired for a sweeter taste... mini chocolate chips may be replaced for the peanuts --- plan ahead the dough needs to chill for a few hours, prep time includes chilling time :)

Provided by Kittencalrecipezazz

Categories     Drop Cookies

Time 3h8m

Yield 4 dozen

Number Of Ingredients 12

1/2 cup butter or 1/2 cup margarine, softened
1/2 cup Butter Flavor Crisco
1 cup peanut butter
2 cups brown sugar, packed (for a sweeter taste use 1/3-1/2 cup more sugar)
4 egg whites
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
2 1/4 cups crisp rice cereal
1 cup quick-cooking oats
3/4 cup chopped peanuts

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).

Nutrition Facts : Calories 1769.3, Fat 96.8, SaturatedFat 33.8, Cholesterol 75.4, Sodium 1044.5, Carbohydrate 199.6, Fiber 10, Sugar 115, Protein 37.8

BEST EVER PEANUT BUTTER-OATMEAL COOKIES



Best Ever Peanut Butter-Oatmeal Cookies image

These sound awesome! From the "Skippy Peanut Butter" website! YUM! This makes ALOT of cookies so make sure you have some helpers to eat them up!

Provided by Courtly

Categories     Drop Cookies

Time 33m

Yield 72 serving(s)

Number Of Ingredients 12

2 cups quick-cooking oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup Shedd Spread Country Crock
1 cup Skippy creamy peanut butter or 1 cup chunky peanut butter
1 cup granulated sugar
1 cup firmly packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 (12 ounce) package semi-sweet chocolate chips (optional)

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.

Nutrition Facts : Calories 67, Fat 2.1, SaturatedFat 0.4, Cholesterol 5.9, Sodium 50.4, Carbohydrate 10.7, Fiber 0.5, Sugar 6.1, Protein 1.8

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Top Asked Questions

How to make peanut butter and oatmeal cookies?
Directions. 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. Add oatmeal and stir.
What is the best oatmeal cookie recipe?
SKIPPY® Best Ever Peanut Butter Oatmeal Cookies are the perfect snack for when you deserve a pat on the back. Heat oven to 350°F. In small bowl, combine oats, flour, baking powder, baking soda and salt; mix well.
How to make oats and peanut butter smoothies?
In small bowl, combine oats, flour, baking powder, baking soda and salt; mix well. In large bowl, beat together butter and peanut butter with electric mixer on medium speed until smooth.
How do you make cookie dough with peanut butter and eggs?
In large bowl, beat together butter and peanut butter with electric mixer on medium speed until smooth. Beat in granulated and brown sugars, eggs and vanilla until blended. Beat in flour mixture just until blended; stir in chocolate chips. On ungreased baking sheets, drop dough by rounded tablespoons 2 inches apart.

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