Oatmeal Peanut Butter Chip Cookies Recipes

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OATMEAL PEANUT BUTTER AND CHOCOLATE CHIP COOKIES



Oatmeal Peanut Butter and Chocolate Chip Cookies image

If you can't decide what kind of cookie to make, this cookie has it all. The oats, peanut butter and chocolate chips are a chewy and flavorful combination.

Provided by Anna Lombard

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Yield 18

Number Of Ingredients 11

¾ cup butter
½ cup white sugar
1 cup packed brown sugar
2 eggs
⅓ cup peanut butter
¼ cup water
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking soda
2 cups rolled oats
1 cup semisweet chocolate chips

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.

Nutrition Facts : Calories 288.9 calories, Carbohydrate 38.5 g, Cholesterol 41 mg, Fat 14.1 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 7.3 g, Sodium 124.1 mg, Sugar 23.1 g

PEANUT BUTTER OATMEAL-CHIP COOKIES



Peanut Butter Oatmeal-Chip Cookies image

These chocolate peanut butter oatmeal cookies are my husband's favorite, my classes' favorite, my colleagues' favorite and frankly my favorite, too. They're just plain yummy! This recipe also makes about 11 dozen...bake sale, here we come. -Dana Chew, Okemah, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 11 dozen.

Number Of Ingredients 13

2-1/2 cups butter, softened
1/2 cup creamy peanut butter
2 cups sugar
2 cups packed brown sugar
4 large eggs
2 teaspoons vanilla extract
6 cups all-purpose flour
2 teaspoons salt
2 teaspoons baking soda
1/2 teaspoon baking powder
2 cups semisweet chocolate chips
1-2/3 cups (11 ounces) peanut butter and milk chocolate chips
1 cup quick-cooking oats

Steps:

  • Preheat oven to 375°. Cream butter, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. In a separate bowl, whisk flour, salt, baking soda and baking powder; gradually beat into creamed mixture., Stir in chips and oats. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 9-12 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.

Nutrition Facts : Calories 109 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 93mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

PEANUT BUTTER CHIP PEANUT BUTTER OATMEAL COOKIES



Peanut Butter Chip Peanut Butter Oatmeal Cookies image

Soft and chewy peanut butter oatmeal cookies, loaded with peanut butter chips!

Provided by Tiffany

Categories     Dessert

Time 25m

Number Of Ingredients 11

½ cup butter (softened)
½ cup brown sugar
½ cup sugar
1 egg
1 ½ teaspoons vanilla
½ cup creamy peanut butter
1 cup flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup oats
1 cup peanut butter chips

Steps:

  • Preheat oven to 350 and lightly spray a baking sheet with cooking spray. In a medium bowl combine, flour, baking soda, salt, and oats and whisk to mix well. Set aside.
  • In a large bowl cream together butter and sugars until fluffy. Mix in peanut butter. Add egg and vanilla and mix well. Gradually mix dry ingredients into wet ingredients and mix until just combined. Gently stir in peanut butter chips.
  • Scoop 1-1/2 rounded tablespoons of dough and place on baking sheet 2 inches apart. Bake for 10-12 minutes until lightly browned. Remove from oven and allow to cool on baking sheet about 2 minutes. Use a metal spatula to gently remove cookies and allow to finish cooling on wire racks. Store in airtight container

Nutrition Facts : Calories 170 kcal, Carbohydrate 24 g, Protein 5 g, Fat 7 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 11 mg, Sodium 115 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving

OATMEAL PEANUT BUTTER CHIP COOKIES



Oatmeal Peanut Butter Chip Cookies image

I store balls of this cookie dough in the freezer, so yummy and wholesome home-baked cookies are just minutes away. And, they're great warm from the oven. -Sandra Castillo, Janesville, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3-1/2 dozen.

Number Of Ingredients 11

3/4 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
3 cups quick-cooking oats
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup raisins
3/4 cup peanut butter chips or Reese's pieces

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in raisins and candy. Drop by tablespoonfuls onto ungreased baking sheets. Cover and freeze., Transfer frozen cookie dough balls to a large resealable plastic freezer bag. May be frozen for up to 3 months., To use frozen cookie dough: Place dough balls 2 in. apart on greased baking sheets. Bake at 350° for 18-22 minutes or until golden brown. Remove to wire racks to cool.

Nutrition Facts : Calories 348 calories, Fat 13g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 208mg sodium, Carbohydrate 52g carbohydrate (31g sugars, Fiber 2g fiber), Protein 6g protein.

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

PEANUT BUTTER-CHOCOLATE CHIP OATMEAL COOKIES



Peanut Butter-Chocolate Chip Oatmeal Cookies image

This crunchy chocolate-chip cookie is enhanced by rolled oats, salted peanuts and natural peanut butter.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 6 dozen

Number Of Ingredients 13

3 cups old-fashioned rolled oats
1/3 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon coarse salt
1 cup packed light-brown sugar
1 cup granulated sugar
8 ounces (2 sticks) unsalted butter, softened
1/2 cup natural peanut butter
2 large eggs
1 teaspoon pure vanilla extract
2 cups salted whole peanuts
2 cups semisweet chocolate chips

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.

JOSE'S OATMEAL PEANUT BUTTER CHOCOLATE CHIP COOKIES



Jose's Oatmeal Peanut Butter Chocolate Chip Cookies image

A quick and easy Oatmeal Peanut Butter Chocolate Chip Cookie recipe

Provided by Dr. José A. Bowen

Categories     Chocolate     Dairy     Dessert     Bake     Super Bowl     Spring     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher

Yield Makes about 60 cookies

Number Of Ingredients 13

1 1/2 cups old-fashioned rolled oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
1 tablespoon vanilla extract
3/4 cup peanut butter
2 large eggs
a 12-ounce bag semisweet chocolate chips
8 ounces semisweet chocolate, grated

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.

OATMEAL PEANUT BUTTER CHIP COOKIES



Oatmeal Peanut Butter Chip Cookies image

Make and share this Oatmeal Peanut Butter Chip Cookies recipe from Food.com.

Provided by HurricaneChampagne

Categories     Drop Cookies

Time 40m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 11

1 cup butter (softened)
1 cup brown sugar (packed)
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups old fashioned Quaker Oats
1 (10 ounce) package peanut butter chips

Steps:

  • Preheat oven to 350°F
  • Combine dry ingredients (flour, cinnamon, baking soda, salt) in a large mixing bowl and set aside.
  • In large bowl, beat together the butter, granulated sugar and brown sugar. Add the eggs and vanilla to the mixture. Beat until all ingredients are well combined and smooth.
  • Slowly add the dry mixture to the wet mixture until well combined.
  • Add the oats and chips to the mixture.
  • Drop the dough by spoonfuls onto a greased cookie sheet.
  • Bake for 10 to 12 minutes or until light golden brown.

BEST EVER PEANUT BUTTER-OATMEAL CHOCOLATE CHIP COOKIES



Best Ever Peanut Butter-Oatmeal Chocolate Chip Cookies image

Ok, so oatmeal cookies are great, chocolate chip even better--peanut the best. Why not combine all three? I say pure genius! Enjoy. From Skippy PB site.

Provided by loveleesmile

Categories     Dessert

Time 33m

Yield 6 dozen

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 unsalted butter or 1 cup margarine
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, i only use the bag though (optional, but highly recommended!)

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.

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