Oatmeal And Peanut Butter Ricotta Cookies Recipes

OATMEAL PEANUT BUTTER RICOTTA COOKIES

Steps:

• Preheat oven to 350 degrees.
• Line baking sheet with parchment paper.
• Mix all ingredients with a fork, mashing the cheese thoroughly with the oats and peanut butter.
• Spoon out 5 equal portions onto the parchment paper.
• Bake 10-12 minutes until tops start to brown. Let cool before lifting.

OATMEAL AND PEANUT BUTTER RICOTTA COOKIES

Steps:

• Preheat oven to 350°F degrees.
• Mix everything together with a fork, pressing to mash ricotta cheese.
• Spoon 5 cookies onto a silpat lined pan.
• Bake for 10-12 minutes or until tops of cookies start to brown.

SHAUN T'S OATMEAL AND PEANUT BUTTER RICOTTA COOKIES

Steps:

• Preheat oven to 350°F degrees.
• Line pan with parchment paper.
• Mix everything together with a fork, pressing to mash ricotta cheese.
• Spoon 5 cookies onto pan.
• Bake for 10-12 minutes or until tops of cookies start to brown.

SHAUN T'S OATMEAL AND PEANUT BUTTER RICOTTA COOKIES

Steps:

• Preheat oven to 350°F degrees.Line pan with parchment paper.Mix everything together with a fork, pressing to mash ricotta cheese.Spoon 5 cookies onto pan.Bake for 10-12 minutes or until tops of cookies start to brown.

GRANNIES OATMEAL-RICOTTA BAR COOKIES

Steps:

• Spray a 9 X 13 pan and set aside.
• oven temperature 350.
• cooking time 30 minutes.
• Into a large bowl beat together until creamy the butter,ricotta cheese and all sugars except the 1 tablespoons.
• Add eggs & vanilla beating in till well blended.
• Combine the flour,baking soda & salt and add. Add the oats,chips and raisins.
• The batter is thick. Place batter into the prepared pan and wet your clean hands with water and press down evenly. Sprinkle the reserved 1 tablespoons sugar on top.
• and bake for 30 minutes or until done.
• Remove from oven and allow to sit for 5 minutes.
• Yield 24 bars.

EASY PEANUT BUTTER OATMEAL COOKIES

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.

OATMEAL PEANUT BUTTER COOKIES

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.

SOFT PEANUT BUTTER OATMEAL COOKIES

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.

ITALIAN RICOTTA COOKIES

Steps:

• Using an electric mixer, cream 2 sticks butter with sugar until fluffy, about 2 minutes. Add ricotta, lemon zest and 2 1/2 teaspoons vanilla and beat well. Beat in the eggs one at a time. Scrape the sides of the bowl down with a rubber spatula, then beat in flour, baking soda and salt. Cover dough and chill for at least 2 hours and up to a week.
• Heat oven to 350 degrees and line several cookie sheets with parchment paper or nonstick liners. Shape tablespoons of dough into balls. Place 2 inches apart on baking sheets and bake until pale golden on the bottom, about 15 minutes. Let cool on wire racks.
• Melt remaining tablespoon butter. Whisk confectioners' sugar to break up any large lumps, then whisk in melted butter, lemon juice, remaining 1 1/2 teaspoons vanilla and enough milk to make a spreadable icing. Spread icing on cooled cookies, then let set for at least 20 minutes before serving.

NO-BAKE PEANUT BUTTER OATMEAL COOKIES

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.